Ingredients

2 1/2C flour

1t salt

2T sugar

16T butter, but into 1/2" pieces

3T crisco or other vegetable shortening

1/2C ice water

Preparation

  1. process flour, salt and sugar together in food processor until combined, about 10 seconds
  2. scatter the shortening in 1T pieces and process until the mixture resembles coarse cornmeal, about 10 seconds
  3. scatter butter over mixture and pulse until the mixture resembles coarse crumbs, about ten pulses
  4. transfer mixture to a large bowl
  5. sprinkle water 1T at a time over mixture and use a large spatula to stir and press until dough comes together, adding more water if needed
  6. divide dough into two pieces and wrap for freezer or chill in fridge for a that-day pie

BAKE:

  1. preheat oven to 425 and adjust oven rack to lowest position, adding rimmed baking sheet to preheat
  2. after compiled, place pie on baking sheet and bake for 25 minutes or until crust is golden brown
  3. reduce oven to 375, rotate baking sheet and bake for another 30-35 minutes or until juices are bubbling.
  4. follow directions for cooling pie and serving.