2 1/2 cups flour
1 tsp. salt
2 Tbsp. sugar
8 ounces butter
4 1/2 T. shortening
ice water … 3/8 cup to 5/8 cup as needed
Combine dry ingredients in food processor, pulse once or twice.
Add butter and shortening. They should be as cold as possible, and the butter cut in small pieces. Process with the flour mixture until pieces are very small.
Add ice water as needed and run processor until it forms a ball on the blade.
Remove the dough and frissage on lightly floured counter. Form the dough into a disk, wrap in plastic, and refrigerate until needed.
Makes double crust for a 9 or 10 inch pie.
From Julia Child
Note: omit sugar for a savory filling.
To pre-bake the crust:
Roll out a one-crust pie shell and place it in the pie pan. Crimp the top edges. Put the crust in the freezer for 30 minutes or longer.
When you are ready to bake the crust, preheat the oven to 450 degrees. Place aluminum foil directly onto the crust, making sure the edges are covered. Fill the shell with pie weights or dried beans.
Bake for 20 minutes. Remove from the oven, remove the foil with the pie weights, and prick the crust well with a fork. Return it to the oven for 8 – 10 additional minutes, keeping close watch on it. Prick it with a fork if it begins to develop large air pockets. Bake it until it is light brown.