"Behold the formula for the flakiest, most tender pie crust, perfect for a single-crust, *" to 10" pie."
Ingredients
1½ cups (6¼ oz) King Arthur Unbleached All-Purpose Flour
½ tsp salt
4 tbsp (1⅝ oz) shortening
5 tbsp (2½ oz) Cabot Unsalted Butter
3 to 5 tbsp (1½ to 2½ oz) ice water
Instructions
Whisk together the flour and salt.
Add the shortening, working it in until the mixture is evenly crumbly.
Add the butter (and grated cheese, if you're using it) to the flour, and work everything together until crumbly, with larger chunks of butter among the smaller ones.
Add 2 tablespoons of water, and toss to combine.
Tossed with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, the the remainder may look quite dry.
Scooped the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with water.
Using the parchment or waxed paper, folding dough over on itself - first from one side, then the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, fold the dough in on itself again. Keith folding and gathering until just a few dry crowns remain unincorporated; This should take only a few folds.
Shape the dough into a disc about 1 inch thick, and refrigerated for 30 minutes or longer; this rest allows the flower to absorb the water, making the dough easier to roll out.
When you're "ready to roll," remove the dough from the refrigerator. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
Roll the dough to the size needed(about 12 inches or 9 inch pie).
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilled-vegetable-quiche-with-capocollo-salumi/