Cooking expert Sassy Mama shows us how to make a pie crust from scratch.
2 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 tablespoons unsalted butter, cold and cut into small cubes
2/3 cup vegetable shortening
1/2 cup ice water
In a large bowl mix, add the flour first and then stir in the sugar and salt. Cut in the ice cold butter and shortening into the flour using a fork or pastry blender until small beads form.
Add the ice water a tablespoon at a time while continuing to stir. Only continue adding water until a ball forms. Place the dough ball onto a well-floured surface and fold the dough onto itself until all of the flour is incorporated.
Cut into two even pieces and flatten into a disk. Wrap in plastic wrap and refrigerate for two hours or up until a week.
To prepare: Roll out the dough on a well-floured surface till crust dimensions exceed the measurement of your pie pan by 1-2 inches. Transfer to the pie pan and gently press into the bottom and sides. Crimp the edges and fill with your favorite pie filling.
***If you are making a chilled pie, prick the bottom of the crust with a fork and place a piece of foil or parchment paper in the bottom of the pan. Add dried beans or pastry weights on top of paper to keep pie crust from forming bubbles. Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from the oven and allow it to cool before filling with your chilled pie filling.