For one 9 inch, 2 crust pie.
Ingredients:
2 1/2 cups flour
1 tsp salt
1 TB sugar for a sweet pie, (omit sugar for a savory pie)
1/2 cup cold butter, cut into pieces
1/2 cup cold butter flavored Crisco, cut into chunks
1/2 cup cold water or evaporated milk
Directions:
Combine the flour, salt, sugar (for a sweet pie), butter, and butter flavored Crisco and pulse it 8 times. Add the cold water or evaporated milk and pulse just until the dough starts to come together. Form 2 discs and then refrigerate them for 10 minutes. Then, roll out the dough between parchment paper to make an 11 inch circle. Place the circle in a 9 inch pie pan, form it, and trim it. Refrigerate it for 10 minutes, then fill it with filling. Bake at 425 degrees for 30 minutes then bake it at 350 for 20-40 minutes depending on the filling.
To pre back the pastry (bake blind) roll out pastry 1/8 inch thick to fill pan, crisp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400 degrees. Line pie pan with sheet of parchment paper and fill with pie weights, dry rice, or beans. Bake for 15 minutes. Remove pie weights and parchment, then return to oven for 5 minutes more until center of crust is light golden. Remove and cool.
