- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 6 tablespoons cold butter, cut into small pieces
- 3/4 cup cold vegetable shortening, cut into small pieces
- 5 tablespoons ice water, or more if needed
- 1/4 cup all-purpose flour, for dusting
- Whisk 2 1/2 cups flour and salt together in a large bowl. Add butter and mix into the flour mixture with a fork or pastry blender until the pieces of butter are the size of small peas.
- Mix shortening into flour mixture with a fork or pastry blender until the pieces of shortening are the size of small peas.
- Stir ice water into flour mixture with fork, adding more as needed, until dough holds together when pinched.
- Divide dough in half; shape each into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate dough for at least 1 hour.
- Lightly dust a work surface and a rolling pin with 1/4 cup flour. Unwrap 1 dough ball and place on the floured work surface; roll from the center of the dough out towards the edge. Turn a quarter turn. Dust dough with more flour as needed. Continue rolling until the crust is about 13 inches across and 1/8-inch thick. Roll dough onto the rolling pin and transfer to the pie pan. Lightly press dough into the pan, trimming any edges that hang over.