Real Simple Pie Crust
2 1/2 cups flour, plus more for the work surface
1 teaspoon kosher salt
1/2 cup solid vegetable shortening, chilled
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
1 large egg
1 tablespoon white vinegar
In a food processor, combine the flour, salt, shortening and butter until the mixture forms pea-size crumbs. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup (you may want to use a little less if your kitchen is extremely humid). Slowly add the egg mixture to the flour mixture, pulsing until a soft dough forms.
Divide the dough in half. Shape each half into a flat disk. Wrap in plastic and refrigerate for at least 1 hour until ready for use.
On a lightly floured surface, roll out 1 disk into a 14-inch circle. Place in a 2-inch deep 9-inch pie plate.
Fill pie with your choice of filling.
Roll out second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a 1/2-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired.
Bake according to pie recipe.
Makes 1 double pie crust.
Source: “Real Simple: Easy, Delicious Meals,” edited by Lygeia Grace and Kate Merker