In a large bowl, stir flour and salt together. Using a pastry blender or fork, cut butter and shortening into flour until mixture resembles cornmeal.
Add 8 tablespoons cold water and stir untilmixture holds together in large clumps. Add additional water, 1 tablespoon at atime, if the dough is still dry.
Divide dough into 2 discs. Cover with plasticwrap and chill, at least 1 hour.
To make pie, roll disc into a 12 in. circle, about 1/8 in. thick. Place in pie plate, pressing firmly into the sides and bottom of the pan.
For open-faced pies, fill crust with prepared filling. Garnish with additional dough cut-outs and bake as directed.
For double-crust pies, fill bottom crust with prepared filling. Roll second crust to 1/8 in. thick. Cut holes to vent filling. Place crust over filling and crimp edges of top and bottom crusts together. Bake as directed.
Notes
Pie Baking Tips and Tricks
Prepared pie dough can be chilled for up to 3 days or frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight.
If your dough is still too hard to roll out, let it sit out at room temperature for 10 to 15 minutes.
Avoid using your hands to mix this dough. The heat from your hands may melt the butter.
When measuring your flour, use the spoon and level method. If you scoop your flour with a measuring cup, you might be adding more than you actually need, which can lead to a crumbly, dry pie crust.
Make sure both your butter and shortening are cold before cutting them into the flour.
Remember, a little water goes a long way. If your dough is looking dry, add water, one tablespoon at a time, until it just comes together.
To prevent the edges of your pie from burning, use a silicone pie crust shield or wrap the edges of your pie in aluminum foil.
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