Flaky Butter Crust

Full recipe (with half-recipe measurements in italics):
2 1/2 cups unbleached all-purpose flour  (1 1/4 cups)
1/2 teaspoon salt (1/4 teaspoon)
3/4 cup (1 1/2 sticks) cold butter, cut into 1/4-inch pieces (6 tablespoons)
1/4 cup vegetable shortening  (2 tablespoons)
1 tablespoon sugar  (1 1/2 teaspoons)
1 egg, cold  (1 egg)
2 tablespoons ice water  (2 teaspoons)
1 tablespoon lemon juice or vinegar  (1 teaspoon)

Combine the flour and salt in a large bowl and toss to mix.  Cut the butter and vegetable shortening into the flour until the butter is evenly distributed with pieces of fat no larger than split peas.  Add the sugar and toss with your fingers to incorporate.

Beat the egg, water, and lemon juice with a fork in a separate bowl.  Drizzle half of this liquid over the flour, tossing the mixture with a fork.  Add the rest of the liquid, tossing and blending as you pour.  Work the mixture briefly with your fork, then try to pack the dough together, like a snowball.  If dry spots remain, use wet fingertips to pull them into the ball of dough.

Divide the dough in half (if using for a top and bottom crust, make one half slightly larger than the other), and flatten each half into a disk about 1/2-inch thick.  Wrap each half in plastic and refrigerate for at least 30 minutes.

To roll the dough, place a 12-inch square of wax paper or plastic wrap on a work surface.  Place half of the dough on it and roll the disk into a 12-inch circle.  Dust the dough's surface with a little flour, if needed, to prevent the dough from sticking.

Flip the wax paper over, inverting the rolled dough over the pie plate, then peel off the paper.  Tuck the dough into the pan without stretching it.

If making a pie shell:
Trim the overhang to an even 1/2-inch, then tuck the overhang under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, cover with plastic, and freeze.

If making a double-crusted pie:
Roll out half as for a pie shell but do not trim.  Cover with plastic, and refrigerate while you roll the top crust.  Fill the pie, run a moistened fingertip around the rim of the bottom crust and lay the top sheet of dough over the filling.  Press down slightly where you've moistened the edge, to seal.  Trim the overhang to an even 1/2-inch, then tuck it under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, and poke three or four steam vents in the top crust with the tines of a fork.  Bake as directed.

To partially prepare a pie shell:
Heat the oven to 425°F.  Line the frozen shell with a 12-inch square of foil, tucking it into the contours of the pan.  Spread about 2 cups of dried rice or beans in the bottom and slightly up the sides of the foil.  Bake the crust in the lower part of the oven for 15 minutes, then carefully lift out the foil and the beans.  Prick the bottom several times with a fork, so steam can escape.  Reduce oven temperature to 375°F and bake for another 10 minutes.  Cool on a wire rack.

To fully pre-bake a pie shell:
Proceed as above, but bake the crust for about 20 minutes after lowering the heat, until evenly browned.

Makes enough dough for one double-crusted 9-inch pie or 2 9-inch pie shells.

From Maple Syrup Cookbook by Ken Haedrich