pie crust

this is a recipe for the pie crust used in the lemon ricotta tart a few posts down. if you are looking for a good, basic, versatile pie/tart dough, this is it. it makes enough dough for one double crust pie, or two tarts. it's nice to always have this in your freezer...

2 c flour
1-2 T sugar (optional)*
pinch sea salt
1 1/2 sticks cold butter
1/4 c cold shortening
1/3 c cold water

*if using the crust for a savory dish, you may want to omit the sugar, or just add 1 tablespoon. for a sweet dish, feel free to up the ante!

cut butter and shortening into 1/2" cubes. keep in freezer or fridge until ready to use. whisk together flour, sugar, and salt. using a pastry blender, cut the butter and shortening into the dry mix until the mixture is crumbly. you want your largest pieces of fat to be no bigger than pea-size. drizzle cold water (don't pour it all in right away) into dough, and mix until the dough JUST comes together. on a work surface, shape the dough into a ball. cut in half, and shape each half into a disc. wrap each in plastic and refrigerate at least several hours before using. dough will keep several months, well-wrapped, in the freezer (thaw in fridge overnight before using).