From the King Arthur Flour recipe for Classic Double Pie Crust:
- 300 g all purpose flour
- 1 1/4 teaspoons salt (less if using salted butter)
- 46 g shortening (1/4 cup)
- 142 g cold unsalted butter (10 T)
- Combine the flour, salt and shortening in a food processor and pulse until fine crumbs.
- Cut the butter in to dice-sized pieces, add to food processor and pulse just enough to distribute. Chunks of butter are actually good for the crust.
- Store in a plastic bag in the freezer.
- To use, about 250g of pie crumbs are enough for one crust. Let them thaw for 30 minutes or so, then work in enough water to make the crust as usual.