Prep Time: 20 minutes
Cook Time: 10-20 minutes
Total Time: 40 minutes

Servings: Makes 1

Course: Dessert

Serve With: Your favorite pie

Ingredients:

• 2 1/2 cups all purpose flour
• 1/2 cup shortening, chilled
• 1/2 cup butter, chilled
• 2 tablespoons sugar
• 2 egg yolks
• 4 tablespoons ice water, or more as needed to form a soft dough

Directions:

1. Pulse a few seconds in food processor. Push down sides with rubber spatula. Drizzle the ice water into the mixture.
2. Remove and roll out.
3. If it breaks apart, drizzle a bit more water. Wrap into plastic wrap and chill about 20 minutes.
4. Place some flour on your work surface and on rolling pin. Start in center and roll out clockwise until it is about 1/8-inch thick. Place pie crust carefully into pie pan and cut off excess edges.
5. Pinch edges in a flute pattern.
6. To prebake crust in a convection oven at 450 F for about 10 minutes, or until it's golden brown. Using a traditional oven, you can prebake at 350 F for 20-30 minutes, or until golden. Make sure the pie crust is very cold or frozen before prebaking.
7. If not prebaking, simply place your favorite filling in the pie and bake as directed.
   

Chef Jason's Notes: I can't think of many people who don't enjoy a nice homemade pie, and more often than not, one of the secrets begins with a good pie crust. Today I'm going to share my stand-by pie crust recipe that I hope you enjoy. When I was a kid, my dad worked briefly at Marie Callenders — a famous pie shop here in California. This recipe, called pate sucré, is a sweet and flaky pie crust.