BASIC SINGLE-CRUST PIE DOUGH

We wanted pie dough that we could count on for reliably flaky, flavourful crust, which came down to determining the right fat, the right proportion of fat to flour, and the right method for combining them. A proportion of 3 parts butter to 2 parts shortening proved optimal for both flavour and texture, and a high-fat ratio of 2 parts flour to 1 part fat produced a workable, tender dough. Makes: enough for one 9-inch (22-cm) pie

Total time: 30 minutes (plus 1 hour for chilling)

■ 1 1/4 cups (310 mL) all-purpose flour

■ 1 tbsp (15 mL) sugar

■ 1/2tsp(2.5mL)salt

■ 3 tbsp (45 mL) vegetable shortening, cut into 1/2-inch (1.25cm) pieces and chilled

■ 5 tbsp (75 mL) unsalted butter, cut into 1/4-inch (6-mm) pieces and chilled

■ 4-6 tbsp (60-90 mL) ice water

1. Process flour, sugar and salt in food processor until combined. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to medium bowl.

2. Sprinkle 4 tbsp (60 mL) ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together.

3. If dough does not come together, stir in remaining water, one tbsp at a time, until it does.

4. Turn dough onto sheet of plastic wrap and flatten into 4-inch (10-cm) disk.

5. Wrap dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling dough out, let sit on counter about 10 minutes.