Single-Crust Pie Dough
"Why this recipe works:Certain pies require that the crust be blind baked, or prebaked, before the filling is added because otherwise the crust wouldn’t be in the oven long enough to brown adequately. Our Single-Crust Pie Dough recipe can be refrigerated, wrapped tightly in plastic wrap, for up to two days or frozen for up to two months. To defrost the single-crust pie dough, allow the frozen dough to thaw on the countertop until malleable...."
INGREDIENTS
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1 1/4 cups all-purpose flour, plus extra for rolling out the dough
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1 tablespoon sugar
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1/2 teaspoon salt
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4 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
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6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
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3–4 tablespoons ice water
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