Pie Crust

Pie Crust

Ingredients:
butter, without salt
shortening, vegetable, household, composite
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic

Directions:
Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour.
Blend together.
Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour.
Blend to combine completely.
Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture.
Blend briefly and add the remaining water if needed.
The dough should not be overworked and should make a solid piece when held in your hand.
Turn the dough out onto a lightly floured smooth surface and knead it several times.
Divide the dough into portions and flatten it.
Wrap unused dough in plastic.
Roll out the dough to fit a 9-inch pie pan.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork.
Bake 12 minutes or until light brown.
Cool on wire rack.