Preparation Steps

• In a large bowl whisk together the all-purpose flour, salt, and sugar until evenly combined.
• Add the cold cubed unsalted butter and cold vegetable shortening to the flour mixture. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
• Sprinkle the ice water over the flour mixture a few tablespoons at a time, gently tossing with a fork until the dough just begins to hold together. Do not overwork.
• Gather the dough into a ball, divide in half, and flatten each half into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
• On a lightly floured surface, roll one chilled disk into a 12-inch circle to fit a 9-inch pie pan. Transfer to the pan, trim and crimp the edges as desired. Refrigerate the assembled crust 15 minutes before baking or filling.
• To blind bake: preheat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 3 minutes until lightly golden.
• Remove crust from oven and let cool slightly before filling, or proceed with your pie recipe.