Single Pie Crust

Ingredients

• 158g all-purpose flour, plus more for shaping and rolling
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, chilled and cubed
• 66g vegetable shortening, chilled
• 1/4 cup (60ml) ice cold water

Instructions

1. Whisk the flour and salt together in a large bowl.
2. Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients.
3. Measure 1/4 cup (60ml) of water in a cup. Add ice. Stir it around. From that, measure your 1/4 cup (60ml) of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. I always use about 1/4 cup of water, and need a little more in dry winter months. Do not add any more water than you need.
4. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Gently flatten the dough into a 1-inch-thick disc using your hands.
5. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.