1 ½ c. all-purpose flour, plus more for dusting
½ t. salt
¾ stick cold butter
3/8 c. vegetable shortening
1/2 egg (lightly beat 1 egg and pour half off)
3-4 T. cold water
1 ½ t. distilled white vinegar
Combine the flour and salt in a large bowl.
Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles.
Add lightly beaten half egg it to the mixture.
Add in the cold water and vinegar. Stir the mixture together with a fork until it’s just combined, and then remove dough from the bowl.
Wrap dough in plastic wrap and shape into a disk.
Let rest in refrigerator about 5 minutes.
Preheat oven to 425 degrees.
Roll dough to a circle 2″ larger than your pie plate, and cut with a sharp knife.
Put rolling pin on edge of circle, and roll dough around the pin.
Unroll pastry over pie plate, and gently center the dough, and push down into the plate.
Fold the extra dough on the edges under itself, and crimp the edges using 2 fingers and a knuckle.
Take a fork and prick the pastry all over.
For a one crust pie, place a piece of aluminum foil over the dough and fill with pie weights or dried beans.
Chill 10 minutes.
Bake 8 minutes, then take pastry out of oven and remove aluminum foil and pie weights.
Bake 3-4 minutes more, until lightly browned (it will continue to cook).
When done, cool completely on a wire rack.
NOTE: Butter pastries like this must be worked with quickly, and not allowed to warm up. If dough seems to be getting too warm or soft, simply chill in refrigerator 5 minutes.
