Yield: dough for one double-crust pie or two single-crust pies
2 1/2 C all-purpose flour, divided
3/4 C (1 1/2 sticks) cold unsalted butter, cubed
1/2 C vegetable shortening
6-8 Tbsp ice water
1 1/2 Tbsp sugar
1 tsp salt
1 egg yolk, lightly beaten
1 Tbsp milk or heavy cream
Using a food processor, pulse together 2 C flour, sugar, and salt, until combined.
Spread cubed butter evenly over flour mixture and pulse 10-12 times to incorporate.
Sprinkle in remaining flour, then drop in shortening, 1 Tbsp at a time, and pulse until mixture is coarse and pebble-like in consistency.
Transfer mixture to a large bowl and drizzle ice water into dough. Use a rubber spatula to incorporate into the mix until dough ball comes together.
Note: to test dough readiness, take a piece and gently press it together. If it holds together, you’ve added enough water.
Turn dough out onto a lightly floured surface and divide in half. Roll each half into a disc and wrap tightly in plastic wrap.
Refrigerate each disc for at least 1-2 hours before handling.
Remove dough from refrigerator (one disc if making single-crust pie; both if making double-crust, starting with just the first disc, leaving the other in the fridge until ready to roll out) and let sit 5 minutes. Roll out to a circle of 1/8th-inch thickness.
Fold half of dough over rolling pin and carefully transfer to 9 or 10 inch pie dish.
For single crust pie: trim off and fold edges under before crimping.
For a double crust pie: fill pie and top with second, rolled out half of dough.
Trim off edges and fold under. Use fingers or the tines of a fork to crimp edges.
Combine beaten egg yolk with 1 Tbsp milk. Brush mixture over top crust for a golden finish.
Bake according to recipe directions!
For a latticed top crust: roll out second dough ball and cut it into small, straight strips. Starting on one side and working your way across, gently lay half of your strips horizontally (spacing them apart evenly), and press them gently into the crust on the left side to adhere them. Take remaining strips (one at a time), lay them vertically and weave them under and over each horizontal strip, pressing firmly at the top to adhere them. Once you’ve woven all your strips, press them firmly into the crust on all sides and bottom.