Ingredients:

  • 2.5 cups (315g) All-purpose flour
  • 1 cup (225g) vegetable shortening
  • 1 tsp (6g) salt
  • 6 tbsp (90ml) ice-cold water
  • 1 egg, beaten with 1 tbsp water (optional)
  • 1 tbsp (8g) granulated sugar (optional)

Instructions:

  1. Combine the flour and salt in a chilled mixing bowl.
  2. Add the cold vegetable shortening and use a pastry blender or forks to work it into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. Add ice water one tablespoon at a time, tossing with a fork after each addition, until the dough begins to clump together and holds its shape when squeezed.
  4. Divide the dough into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. On a floured surface, roll the dough from the center outward and transfer it to a pie plate.
  6. For a blind bake, line with parchment and pie weights, then bake at 425°F (218°C) for 15-20 minutes.
  7. Optionally, brush the edges with egg wash and sprinkle with sugar before finishing the bake until the edges are mahogany-gold.