Pie Crust-

This is a flaky pie crust that I made, and oh it's so good with apple pie:)

Makes 1- 9"pie crust-

6 tablespoon of butter, cubed and put in freezer for 15 minutes
2 tablespoons of shortening, also put in freezer for 15 minutes
approx-1 cup of flour or if you have a scale 6oz
1/2 cup of ice water

In a food processor, add flour and pulse once. Take the butter and spread it out in the food processor. Pulse 5 to 6 times, until it makes a crumble effect. Add shortening, and pulse 3 or 4 times.

You should never use more than 4 to 5 tablespoons. Make sure it is ice water. The tricky part, how much water? If you add too much water your dough will become rubbery. Add to little, the dough will be to crumbly. This is the advantage of having a food processor. Mine has an access door on top. I can add a little bit of water at a time, until I see that it is clumping.

I drop my water in 1 teaspoon at a time at a slow drizzle. If you use a food processor, your dough will be ready when 60% to 75% of it is naturally in a clump after adding water and pulsating a few times. I use to think it all had to be in a ball, that is not the case.

Once your dough is ready, put it in a storage bag, crumbs and all. While in the storage bag, squeeze the bag to work all the dough into one ball.  Because I make several pie crust at a time, I usually take the crust out of this bag and add it to a gallon size bag so I can continue to use the same bag for squeezing the next pie crust in. Chill the pie crust for an hour.

I also chill my metal pie crust pans for an hour. This helps it so it doesn't stick to the pan as much.

When it comes to rolling, I sprinkle a little bit of flour on a piece of waxed paper. Put the dough down, and sprinkle a little more flour. Add another piece of wax paper on top. Roll the dough out to the size of the pie your using, 10 to 11" usually. I trim my edges with kitchen scissors once the pie is in the pie plate. Poke tiny holes in the crust with a fork and refrigerate for another 20minutes or so.

If you need to bake the pie crust first, add parchment paper on top and dried beans or pie crust weights inside. Make sure to get the edges with the beans or weights. Bake at 425F for 10 minutes. Remove the beans or weights and bake another 10 to 15minutes.