- 1). Stir the flour and salt together in a large bowl. Whisk it together so that the flour and salt mixture is fine, and no large chunks of flour exist.
- 2). Pinch small pieces of the butter and vegetable shortening into the flour and salt mixture. The butter and shortening pieces should be the size of small peas in the flour.
- 3). Sprinkle the water into the dough, and mix it as you add water while forming it into a ball. Avoid handling the dough roughly - doing so will make the dough tough.
- 4). Add flour to the palms of your hands, and then roll the dough ball in your hands to coat it with flour. Wrap the ball in plastic wrap and place it in the refrigerator for 30 minutes. This will allow the dough to absorb the water and more flexible.
- 5). Add flour to the wax paper and rolling pin, and place the chilled dough onto the paper. Roll into a flat circle by moving the rolling pin from the inside out. The dough should create circle about 2 inches larger than the pie tin.
- 6). Fold the dough in half, then in half again to create a quarter. Place the tip of the triangle shape you have created at the center of the pie tin and press the dough firmly into the tin.
- 7). Unfold the rest of the dough into the pie tin, pushing the dough into the bottom and sides as you go. You will have dough overflowing the sides of the pan once you have completely unfolded it.
- 8). Cut the excess dough using kitchen scissors from around the tin, allowing 1/2 inch overhand. Fold the remaining overhanging crust into the rim of the pie tin and allow to chill in the refrigerator for 30 minutes to complete your pie crust. Bake your pie crust according to directions.
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