Classic Pie Crust Dough Recipe

 
Classic Pie Crust Dough

Makes: 2 disks, enough for 1 double crust or lattice topped pie or 2 single crust pies

2 1/2 cups unbleached flour
1 1/2 teaspoons sugar
1 teaspoon kosher salt
4 ounces (½ cup, 1 stick) chilled unsalted butter, cut into pieces
½ cup frozen non-hydrogenated vegetable shortening or lard, cut into pieces
5 tablespoons ice water

1. Combine flour, sugar and salt in a large bowl or in a food processor. Add butter and shortening and blend pinching between fingertips or using on/off turns until mixture resembles coarse meal. Using a fork, stir in ice water. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.