Pastry Dough for 1-Crust Pie

Chilling a piecrust before baking helps it retain its shape.

11â„4 cups all-purpose flour

1â„4 teaspoon salt

4 tablespoons cold butter or margarine, cut into pieces

2 tablespoons vegetable shortening

3 to 5 tablespoons ice water

In large bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease into pie plate, gently pressing dough against side of plate.
Make decorative edge (page 532) as desired. Refrigerate or freeze until firm, 10 to 15 minutes. Fill and bake as directed in recipe.

Makes enough dough for one 9-inch crust.

Prep: 15 minutes plus chilling