Buttery Pie Crust Recipe

• 2 and 1/2 cups Organic Unbleached flour (spooned & leveled), plus more for shaping and rolling

• 1 teaspoon pink or sea/kosher salt

• 6 Tablespoons unsalted butter, chilled and cubed

• 2/3 cup vegetable shortening, chilled

• 1/2 cup ice cold water

Instructions

1. Whisk the flour and salt together in a large bowl.

2. Add butter and shortening. Using a two forks, cut the butter and shortening into the mixture until it resembles coarse dough. Think small pieces of butter coated in flour.

3. Measure 1/2 cup of ice cold water. Add the water, 1 Tablespoon 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.

4. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough continuously until the flour is fully incorporated. The dough should come together easily and should not feel sticky. Form it into a ball then cut it in half. Gently flatten each half into 1-inch-thick discs using your hands.

5. Wrap each tightly in compostable baggies, or plastic wrap if that is what is available. Refrigerate for 2-10 hours, the longer the better.

6. After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to use it. Flour your workspace lightly so dough doesn't stick. Roll from the middle, outward, turning the disc as you go to keep it evenly rolled. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. Roll the dough into a very thin 12-inch circle, which is perfect for a typical 9-inch pie dish.