What a nice pie crust! I'm a first-time pie maker, and this still came out lovely. I did not have cake flour on hand, so I measured out 3/4 cup regular flour, took out about 3/4 tbsp of flour, and replaced it with an equal amount of cornstarch. I sifted this mixture before adding the other 3/4 cup of flour, and sifted again (I figured I might as well). I used a hand blender to mix together the butter and shortening before putting it in the freezer, which made it easier to work with when it came out. As per the recipe, I put half the fat into the food processor with the flour mixture, and then cut in the rest of the fat by hand. I was careful not to overmix, rolled it out between two sheets of wax paper (great tip), and actually I don't have a rolling pin so I used a wine bottle (it worked). I also let the dough relax in the fridge both before and after rolling out. Came out with just the right texture and a subtle flavor, goes well with either sweet or savory flavors. I think the mixture of shortening and butter really gives this a nice flavor.
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What a nice pie crust! I'm a first-time pie maker, and this still came out lovely. I did not...