So, I usually rely on ready made refrigerated pie crusts. I had 10 month old crusts in a box in the refrigerator. When they say "USE by Jan 2016", trust them, they mean it! I found this one and it turned out PERFECT. It makes two regular pie crusts, and they both fit in my jelly roll pan. Delicious!
12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
⅓ cup very cold vegetable shortening Beth used butter flavored Crisco
6-8 tablespoons ice water (about ½ cup)
Dice the butter and return it to the refrigerator while you prepare the flour mixture Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
**Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator. ***Cook time does not include 30 minute refrigeration time.