This dough keeps in the freezer for 3 months and yields enough dough
for 1 (9-inch) double-crust pie.
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup and 2 tbsp water, very cold
- ¼ pound unsalted butter, cold and cut in ½-inch
- ¼ cup vegetable shortening, cold and cut in ½-inch
- 2 tsp lemon juice, fresh
Preheat the oven to 425 degrees. In the bowl of a food processor,
blend flour, sugar, and salt briefly to combine. Add butter and
shortening and blend until coarse crumbs form (approximately 30
seconds) then blend in lemon juice and water until moist crumbs
form. Gently shape into 2 equal circles about 4 or 5 inches in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day.
Place one circle of dough between two large pieces of lightly floured
parchment. Roll until 1/8 inch thick and 14-inches in diameter,
then remove the top sheet of parchment. Gently roll the dough around
the pin and position the pin over the pie pan. Ease the dough into
the pan, gently but firmly pressing the dough against the sides
and bottom. Take care not to pull or stretch the dough. With scissors,
trim the edge of the dough allowing the dough to hang over the outer
edge of the pan. Tuck this dough under to rest on top of the rim.
Pinch-crimp the edges. Freeze the crust for at least 30 minutes.
Line the frozen crust with large piece of foil, fill with pie weights
and bake 12 minutes. Remove the foil and weights and continue baking
about 8 minutes longer or until the shell gold.