9-inch Single Pie Crust
Adapted from Dorie Greenspan's Baking From My Home to Yours
- 1-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1-1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
- 2-1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
- About 1/4 cup ice water
Step 1: In a large bowl, stir together the flour, sugar, and salt.
Step 2: Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
Step 3: Add the water and mix with a fork or pastry blender until the dough pulls together.
Step 4: Wrap in plastic wrap, place in the refrigerator and let rest for 30 minutes to 1 hour.
Step 5: To roll out the dough: Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface. Turn the dough over frequently and keep the counter floured.
Step 6: Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.
Step 7: To partially or fully bake: Refrigerate the crust while you preheat the oven to 400 degrees. If you have time, freeze the crust. This will prevent your crust from shrinking as it cooks.
Step 8: Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake for 25 mins. Carefully remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon.
Step 9: For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored.
Step 10: To fully bake the crust, bake until golden brown, about another 10 minutes. Transfer the pie plate to a rack and cool to room temperature before filling.