Dirt & Dough

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Ingredients:

• 3 cups flour
• 12 Tbsp very cold butter
• 1 tsp salt
• 1 Tbsp sugar
• 1/3 cup cold shortening or 2.5 oz lard
• 7-8 Tbsp cold water (prep ahead with ice)

Servings: 2 pie crusts

Instructions:

1. Dice butter and shortening/lard. Return to fridge or freezer while preparing remaining ingredients.
2. Mix dry ingredients in food processor.
3. Add butter and shortening and pulse a few times. Then add in water a Tbsp at a time while pulsing until mixture is pea sized.
4. Turn out on counter and push together until you form a ball. Cut in half. Wrap in plastic.
5. Place one in fridge for 15 minutes. Place the other in the freezer to use later (stores well for up to month).
6. Preheat oven to 425°F for conventional or 400°F for convection.
7. Place dough on a well-floured surface. Flour your rolling pin and start working from the center of the dough, pushing outward in all directions.
8. Once you have rolled your dough large enough to fill your pie plate, carefully transfer it to your plate.
9. Trim any excess dough that hangs over the edge of the pie plate.
10. Flute your edges by pinching between your knuckles.
11. Using a fork, pork holes in the bottom of the crust. Place parchment paper inside your pie crust and fill with ceramic pie weights or beans.
12. Bake pie for 10-12 minutes.