American Pie Crust
A flaky and buttery classic crust that is sure to make any pie a hit.
3 1/2 cups Cake Flour (this can be found at any large grocery store)
Sift all the dry ingredients and add them to a large bowl. Cut cold butter and shortening into small chucks. Add about 1/2 of the chunks to the flour mixture and mix, do not knead. Add the rest of the butter and shortening and mix. Add the orange juice or apple cider vinegar and mix. Slowly add the cold water, a little at a time. Only use enough water to bring the dough together. The dough should not be wet, but it should hold together. Mix the dough with the water till it comes together, there will be chunks of butter and shortening in the dough, that is desired. When the dough is ready, wrap in plastic wrap and freeze. ... more detailed instructions.
When working with pie crust, the colder the better, you do not want the butter to melt. Let chill for about 1 to 2 hours before removing from freezer and using it.
When ready take 1/2 the dough and roll it out on a lightly floured surface. Roll dough to about 1/4 inch thick. Then carefully place into a pie tin. A helpful hint is to carefully roll the dough up onto the rolling pin, no tight, and then drape it over the pie tin. Make sure the dough is fitted into the pie tin, remove any excess dough and decorate the sides.
You can use a fork to crimp the edges or use your fingers to make a fluted edge. After decorating the sides, take a fork and poke small holes in the bottom of the pie crust to "dock" it.
Then place in the freezer and let chill.
When ready to fill remove and fill with filling of choice and bake according to the recipe directions.
If using this for a no bake pie, then bake the shell at 350F with some pie weights inside until golden brown. The pie weights will keep the center from puffing up.