Double-crust Pie Pastry

Yields 2 (9-inch) pie crusts

2½ cups all-purpose flour

2½ tablespoons granulated sugar

1½ sticks cold, unsalted butter (cubed)

4 tablespoons vegetable shortening (cold)

½ teaspoon salt

½ teaspoon baking powder

4-6 tablespoons ice water

 

1. Sift flour, sugar, salt, and baking powder into a bowl.
2. Add cold butter and shortening, and quickly mix by hand or use a pastry blender/cutter until mixture is grainy. Sprinkle with ice water to moisten. Form dough into a ball, and divide into two. Slightly flatten both balls into disks. Wrap each in plastic and refrigerate until well chilled.
3. When ready to use, flour working surface and rolling pin. Roll out one disk between two pieces of wax paper until dough is approximately 10-12 inches in diameter. Peel off top layer of wax paper, and transfer dough to a greased and floured 9-inch pie pan (paper side up). Peel off remaining wax paper and fit dough into pan.
4. Pour in pie filling (according to pie recipe).
5. Roll out the remaining dough as in step 3. Peel off wax papers, and place dough over filling. Seal and flute edges. Cut three slits on top for ventilation.
6. Bake according to pie recipe.