If you don’t need to prebake your crust simply add your filling after freezing for 20 minutes then bake as desired.
Ingredients
INGREDIENTS
All Purpose Flour
Cider vinegar
Cold unsalted butter
Ice Water
Salt
sugar
vegetable shortening
Directions
DIRECTIONS
Combine the flour, sugar, and salt in a medium bowl. Add the butter and shortening and cut in with a pastry blender or 2 forks until the mixture resembles coarse crumbs. Add the vinegar and water 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times so that it comes together then press it into a 4-inch diameter disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
On a lightly floured surface, roll the dough out to a 12-inch diameter circle. Fit the dough into a 9-inch pie pan, then crimp the edges to form a rim. Prick the bottom of the crust a few times with the tines of a fork. Freeze 20 minutes.
Preheat the oven to 375°F.
Line the pie crust with a 12-inch sheet of aluminum foil. Fill the crust with pie weights or dried beans. Place in the center of the oven and bake 15 minutes
