How to Make the Perfect Pie Crust

Making the Pie Dough:

1. Place the first 3 ingredients in a food processor and pulse.
2. Add cold butter and shortening using on/off turns, process until coarse meals forms.
3. Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
4. Form dough into a ball, ensuring to not overwork the dough. Handle just enough to form into a ball. Divide dough into two equal pieces and flatten into disks.
5. Wrap each disk in plastic wrap and refrigerate 1 hour until cold or up to 24 hours. You could also freeze the dough at this stage. Enclose the wrapped dough disks in a freezer-friendly ziplock bag and store it in the freezer for up to three months. Thaw the dough overnight in the refrigerator before use.

Rolling Out Pie Crust:

1. Lightly flour a clean, flat surface to prevent the dough from sticking.
2. Take the chilled dough out of the refrigerator and let it sit for a few minutes to soften slightly for easier rolling.
3. Start from the center and roll the dough outward, using a light touch to maintain an even thickness.
4. Rotate the dough occasionally to ensure an even round shape and prevent sticking. Continue rolling until the dough reaches the desired size for your pie dish.
5. Gently transfer the rolled-out dough to the pie dish, pressing it into the corners and edges to avoid air pockets. Trim any excess dough hanging over the edges with a sharp knife.