Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, very cold and cubed
  • ½ cup Vegetable Shortening, very cold and cubed
  • 6 to 8 tablespoons Ice Water
  • 1 teaspoon White Vinegar (optional)

Instructions:

  1. Whisk together the flour, sugar, and salt thoroughly in a large mixing bowl.
  2. Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender or your fingertips, quickly cut the fat into the flour until the mixture resembles coarse crumbs with visible pea-sized chunks of fat remaining.
  3. Drizzle 6 tablespoons of ice water over the mixture. Toss gently with a fork until the dough just begins to come together. If necessary, add remaining water 1 teaspoon at a time until no dry flour streaks remain. Do not overmix.
  4. Turn the shaggy dough mass out onto a lightly floured surface. Gently pat it into a rough square, then divide it into two equal halves.
  5. Shape each half into a flat disc (about 1 inch thick). Tightly wrap each disc in plastic wrap.
  6. Refrigerate for at least 1 hour, or preferably 2 hours, to allow the gluten to relax. This is crucial for flakiness.
  7. Remove one disc from the refrigerator about 10-15 minutes before rolling. Lightly flour your surface and rolling pin, then roll the disc into a 12-inch circle.
  8. Carefully transfer the dough circle into the 9-inch pie plate. Trim the edges and crimp as desired.
  9. Repeat steps 9-11 for the second disc if making a double-crust pie. Return the assembled pie shell(s) to the refrigerator while preparing your filling.