Please read this post first.
I swear my sister, Stacey, makes the best pie crust. From the chick who said,"I can't cook." Blah, blah, blah. She had little Bill and all of a sudden she has become Martha Stewart.
When I told her about pie day, I asked her to submit her pie crust recipe. She did... 5 days late. But it's okay because it's that good.
the perfecto pie crust
2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 to 1/2 cup ice water
in a large mixing bowl, sift together flour, salt, and sugar. add the shortening and break it up with your hands as you start to coat it all up with the flour. add the butter cubes a little at a time with your hands or pastry cutter. work it quickly, so the butter doesn't get too soft, until the flour mixture is crumbly like cornmeal. add the ice water a little at a time until the mixture comes together forming a ball. at that point stop working it otherwise the dough will get tough. divide the dough ball in half and flatten them slightly to form a disk shape. wrap each disk in plastic wrap and chill in the fridge for at least 2 hours. *when rolling the dough out, i cover my work surface in plastic wrap because no matter how much flour you put down, this stuff sticks.yields two 9 inch pie crusts