JEAN'S PERFECT PIE CRUST

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup shortening
1/3 cup unsalted butter
Mix with a fork until the size of peas (or mix in your food processor)
Sprinkle with 1/3 cup cold water

In a bowl, combine the flour and salt. Using either with a fork or a pastry blender, add the shortening and butter and mix until it is the size of peas. Sprinkle the water over the top and form into a ball. Wrap in plastic wrap and chill for two hours or overnight. Place the dough on a floured surface and roll the dough into 2 nine-inch circles, one for the bottom and one for the top crust.

Note: The secret to rolling is to roll out from the middle and flour the rolling pin. Pie dough can also be rolled out between 2 pieces of plastic wrap.

Pate Brisee

Pata Brisee (AKA Homemade Pie/Tart Crust)

This recipe for pate brisee from Martha Stewart Living can be used to make many different kinds of pies and tarts.

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.