In a large bowl, combine the flour, sugar and salt. With a pastry
blender or two knifes, cut the butter and shortening into the
flour until the mixture resembles course crumbs. Stir in the
vinegar and then the water, 1 T at a time, until the dough begins
to form. Press the dough together and shape into a disk. Wrap
with plastic wrap and refrigerate at least 1 hour.
On a floured surface, roll out the dough to a 12 to 13 inch circle;
fit into a 9 inch pie pan, pressing to fit and crimping the edges
to form a rim. Freeze twenty minutes. Prick the bottom with a
fork.
For prebaked crust- preheat the oven to 400 degrees. Ling the
crust with foil; fill with dried beans. Bake until the crust is set,
10 minutes; remove the foil and beans. Bake until golden, 10-12
minutes longer. Cool on a rack for best results, make and
refrigerate the crust about 24 hours before baking.
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