Pie dough = for one 9-10” pie

1. Pie dough = for one 9-10” pie Ingredients Preparation In a large mixing bowl, mix together the flour, salt and sugar. Add the shortening and cut in with paddle attachment. Add the cold butter cubes and cut in to the flour mix. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. Do not overwork the dough. • 1 ¼ C all-purpose flour • 1/8 t salt • 4 ½ t granulated white sugar • 3 oz vegetable shortening • 1 oz butter, cold and cubed • 1/8 C or up to ¼ C ice water

2. Dough Continued: • When dough comes together stop working it otherwise the dough will get over-worked and tough. • Flatten dough slightly to form a disk shape. • Wrap in plastic and chill in the refrigerator. • Roll to 1/8 inch thickness on lightly floured board; should be a 10-11 inch circle to make a 9-inch pie. • Fit pastry into pie plate. Press bottom and sides by hand to shape. • Trim edges of dough leaving at least 1 inch overhang. • Roll dough underneath to create top cylinder/tube. • Prick bottom and sides with fork; Crimp/flute pie edges.