Pie Crust

Pie Crust

1/4 cup butter
1/4 cup shortening
1 1/4 cups all−purpose flour1 tablespoon sugar
1/4 teaspoon salt1 egg yolk
2 tablespoons ice water1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill untilfirm. Sift together flour, sugar and salt in medium bowl. Using fork, cutbutter and shortening into dry ingredients until mixture has a consistenttexture. Mix egg yolk, ice water and vinegar into dough, then form into balland refrigerate about 1 hour.
Preheat oven to 450 . When dough has chilled, roll it out and press into pieplate. Press parchment paper or aluminum foil into crust and weight crustdown with ceramic pie weight or another pie plate filled with dried beans.Bake 15 minutes, then remove weight or pan filled with beans and prick crustwith fork to allow steam to escape. Bake another 5−10 minutes or until crustis golden brown. Let crust cool.
Makes enough dough for one 8− to 10−inch single crust pie.