This recipe makes a 9- or 10-inch crust that's much tastier than commercial pie dough.
Cooking Light JUNE 2002
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400° for 15 minutes. Cool on a wire rack.
Go to full version of