Marie Callender’s Pie Crust

 

MARIE CALLENDER'S PIE CRUST
1/4 cup butter, softened
1/4 cup shortening
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar

Beat together butter and shortening until smooth and creamy; chill until firm.
Sift together flour, sugar and salt in medium bowl. Using fork, cut butter and shortening into dry ingredients until mixture has a consistent texture; set aside.
Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.

WHEN READY TO BAKE:
Preheat oven to 450 degrees F.
When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down 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 crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust
is golden brown. Let crust cool.
Makes enough dough for one 8 to 10-inch single crust pie