By Ina Garten
Most people find making pie crust daunting. There are a few secrets that will change all that. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator (bakers call it "relaxing" the dough) for 30 minutes before rolling, and finally, don't stretch the dough when you're placing it into the pan. Follow these tips and you'll have delicious, flaky pie crust every time.
12 tbsp very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup very cold vegetable shortening
6 to 8 tbsp ice water
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Combine the flour, salt, and sugar in a food processor and pulse a few times to mix. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse until the dough begins to form a ball. Transfer dough to a floured work surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a floured work surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the surface. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust. Makes two 10-inch crusts.