• Start by cubing your butter and shortening and placing it into the refrigerator to stay very cold while you prepare the other ingredients
• Measure out 1/2 cup of water and place it into the freezer to get as cold as possible while you prepare the other ingredients
• Weigh out 315 grams of all purpose flour in a large bowl and whisk in 1 teaspoon of salt
• Add the chilled, cubed butter and shortening and cut it into the flour mixture using a pastry cutter or two stiff forks
• Once the butter and shortening are in pea sized pieces and evenly distributed throughout the flour mixture, begin drizzling very cold water into the bowl a tablespoon or two at a time mixing to incorporated between each drizzle
• Once the dough begins to come together, transfer it onto a lightly floured surface
• Knead quickly to bring it together
• Divide the dough into two equal portions
• Flatten each portion into a disk (photos above) and wrap tightly with plastic wrap
• Chill the wrapped dough in the refrigerator until you are ready to use (up to 5 days)
• Unwrap one portion of dough and transfer it onto a lightly floured surface
• Gently roll out your dough into a round large enough to cover your pie dish
• Transfer the dough over your pie dish and gently press it into the base and up along the sides
• Use a sharp knife to trim away excess
• Transfer the prepared pie dough into the refrigerator to chill while the filling is prepared
• Preheat your oven to 375 degrees

For immediate use...

• Fill the freshly chilled pie dough with your filling and bake

For a partially baked pie crust...

• Place a sheet of non-stick foil or parchment paper over the pie dough
• Gently press it against the base and follow it up along the sides, lightly covering the edges
• Fill the center of the pie dish with pie weights, uncooked dried beans or rice (photo above)
• Bake at 375 degrees for 15 minutes
• Carefully remove the foil or parchment and weights
• Poke tiny holes throughout the base of the pie crust using a fork
• Bake for an addition 5 minutes or until the crust is just beginning to brown
• Transfer the partially baked crust onto a heat proof surface, add your filling and continue baking

For a fully baked crust...

• Place a sheet of non-stick foil or parchment paper over the pie dough
• Gently press it against the base and follow it up along the sides, lightly covering the edges
• Fill the center of the pie dish with pie weights, uncooked dried beans or rice (photo above)
• Bake at 375 degrees for 15 minutes
• Carefully remove the foil or parchment and weights
• Poke tiny holes throughout the base of the pie crust using a fork
• Bake for an addition 15 minutes or until the crust is golden brown
• Allow the fully baked pie crust to cool fully before filling