Pie Crust (Penzey'S)

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   1. Preheat oven to 400F.

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   2. Combine the flour, salt, sugar, and cinnamon in a food processor and process for 2-4 seconds to mix. Add the butter and shortening and process with quick pulses just until the mixture resembles coarse crumbs. (This portion can be done in a large bowl using your hands to rub the fat into the flour mix until it resembles peas and sand. Switch to a spoon to blend in the water.)

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   3. Sprinkle 1/2 cup ice water over the mixture and pulse until the mixture begins to mass together and climb the sides of the bowl. Add the remaining water by the tablespoon if needed until the dough is crumbly but holding together and not looking dry or wet. Turn half of the mixture onto a sheet of waxed paper or parchment. Gather it into a ball and press into a thick, flat disc, about 5 inches in diameter, kneading it a little if necessary so it forms a nice smooth disc.

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   4. Wrap in the paper and refrigerate at least 15 minutes. Take the remaining dough and roll out quickly for the bottom crust. Bake in a preheated 400F oven for 15 minutes; it helps to line the pastry shell and fill it with pie weights, dried beans, or rice for the first 10 minutes, remove the weights, prick the crust with a fork and bake for 5 minutes more.

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   5. Remove the crust from the oven and let cool completely while you make the filling.

* Per serving · 4 servings · Values may vary.

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