All-Purpose Light Piecrust

1. 1

   Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture in a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill at least 2 hours.

2. 2

   Preheat oven to 375u00b0.

3. 3

   Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.

4. 4

   Line bottom of dough with parchment paper; arrange pie weights or dried beans on paper. Bake at 375u00b0 for 12 minutes. Remove pie weights and paper; bake an additional 8 minutes or until edges are lightly browned. Cool on a wire rack.

5. 5

   If making a pie is in your near future, you can prepare this crust through step 1 and freeze it. In addition to covering the dough with plastic wrap, place it in a heavy-duty zip-top plastic bag to keep it freezer-safe. It'll keep up to three months. Let the dough thaw in the refrigerator for two days before continuing with step 2.

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