This is my go-to homemade pie crust, which I got from epicurious.com. Easy to make, easy to roll out, flaky and delicious! Makes one 9-inch pie crust.
- 1 cup all purpose flour
- 1/3 cup cake flour
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 6 Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2 inch pieces
- 2 Tablespoons chilled solid vegetable shortening, cut into 1/2 inch pieces
- 3 Tablespoons (or more) ice water
Blend first 4 ingredients in a food processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp edge decoratively.