BASIC PIE CRUST

Makes: 9-inch/22.5-cm single-crust pie crust 1 1/4 cups (310 mL) all-purpose flour 1/4 tsp (1 mL) salt 1/4 cup (60 mL) salted butter, chilled and cubed 1/4 cup (60 mL) shortening, chilled and cubed 3-5 tbsp (45-75 mL) ice water

1. Combine flour and salt in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal.

2. Add ice water, 1 tbsp (15 mL) at a time, mixing lightly with a fork after each addition and adding water just until dough starts to hold together.

3. Gather dough into a ball. Flatten dough into a disc shape. Wrap disc with plastic wrap and refrigerate for 30 minutes before rolling out.

4. Preheat oven to 350 F (175 C).

5. Roll out pastry on a lightly floured surface. Fit into a 9-inch (22.5-cm) pie plate, allowing for 1/2-inch (1.25-cm) overhang.

6. Trim, fold and flute edges of pastry. Prick bottom of crust all over with a fork.

7. Line bottom of crust with a piece of parchment paper and fill crust with pie weights, dried beans or raw rice.

8. This helps prevent the crust from shrinking or puffing up during baking.

9. Bake for 30 minutes. Remove pie plate from oven. Remove pie weights and parchment paper.

10. Continue baking for 10 minutes or until crust is fully baked and light golden.

11. Cool crust completely in pie plate on a rack.