After some testing I decided that the best pie crust is 50/50 butter and shortening. I make mine in the food processor which requires a little more water I find.

• 10 T cold butter (140 grams)
• 6 T shortening (1/2 cup / 71 grams) – chill in freezer for 20-30 minutes
• 2 3/4 cup cake & pastry flour (325 grams)
• 1 t salt
• 1/2 cup water (ice cold)
• 1 T sugar (optional, for sweet dough only)

I cut butter and shortening into 1-2 cm cubes then put both back in the refrigerator for at least an hour, mostly for the shortening to get cold.

1. Put flour in food processor.
2. Add salt and sugar if using, pulse to mix
3. Add shortening and butter, pulse until biggest butter pieces are the size of small peas. With my processor I have to stop and scrape down the flour from the sizes 1-2 times.
4. Add all but 2 tablespoons of water, pulse, add more water if needed and pulse until just blended
5. Turn onto lightly floured surface. Some flour may be left, just blend in on counter
6. Divide in half (about 310g each)
7. Form into 2 discs for pies or 2 logs for tarts (6 tarts each log)
8. Wrap in saran and put back in fridge for minimum 30 minutes before rolling.
9. Roll out dough and place in pie plates.
10. Put back in fridge for 30 minutes before baking.

Blind or par-baking instructions

1. Roll out pie crust & cover with seran wrap. Put back in fridge for 30 minutes to chill.
2. Preheat oven to 375F
3. Remove pie crust from fridge, add parchment paper and weights
4. Bake for 15-20 minutes
5. Remove from oven, remove parchment & weights. Prick the bottom of the pie with a fork.
6. Return to oven for 5-8 minutes for partially cooked, 12-15 for fully cooked crust.