Ingredients
2 and 1/2 cups (315g) all-purpose flour
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (148g) vegetable shortening, chilled
1/2 cup (120ml) ice water
Instructions
Mix the flour and salt together in a large bowl. Add the butter and shortening. Mix that shit too, yo.
Add a little bit of the ice water. Mix that shit in. Add a little bit more. Mix that shit in, too. Stop when you’ve added just a little too much. Remember that and add a bit less next time, you dope.
Flour a work surface. Put the dough on it. Flour your hands. Fold the dough into itself. Divide it in two. I HOPE YOU LIKE LOTS OF PIE CRUST, YOU JUST MADE TWO! Flatten each half into a disc … like an inch thick or so.
Wrap each tightly in plastic wrap. (Yes. I hate that shit too.) Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
Maybe you blind bake it now?
Maybe you just fill it with that good pie filling shit you’ve made?
This recipe is stolen from my sister, but also from Sally’s Baking Addiction here. But her site is a trainwreck, and also contains more exposition than George RR Martin has written this decade.