Butter Pie Crust

Directions

• Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter into small (about 1/2″) cubes and add them to the mixture. Add the vegetable shortening in as well.
• Use a pastry cutter or a fork to cut the butter and vegetable shortening into the dry ingredients they have formed pieces roughly the size of peas.
• Add the vinegar and water, then mix by hand until the dough clumps together when gently squeezed. Try not to overwork the dough. You may need a couple of tablespoons more or less of water.
• Empty the bowl onto a well-floured surface and bring it together just enough that it forms a ball with no loose dough. Again, try not to overwork the dough by kneading it too much. Place the dough in a large freezer bag or wrap in plastic wrap and chill for at least an hour or overnight.
• Let the dough sit at room temperature for about 10 minutes to soften slightly. Roll it out into a 12″ circle on a well-floured surface, rotating occasionally to prevent sticking.
• Lay the dough into a pie dish and lightly press it down until it fills the dish, allowing for any overhang. Tuck the overhanging dough in under the rest of the dough so it forms a ridge and crimp. Transfer the pie dish to the fridge and preheat your oven to 425°F.
• Poke hole into the bottom of the pie dish with a fork. Line the pie dish with parchment paper and fill it with pie weights. Bake the pie crust for 15 minutes, then remove the pie weights and parchment paper and bake for an additional 10-15 minutes, until the pie crust is a light golden brown and has puffed up slightly.