Pot Pie Pastry

I have tried to avoid making pie crust in the past.  It just seemed to be difficult to get the dough rolled out.  Why not just buy the crust?   Well, all that has changed.  I wanted to make a  pot pie the other night and decided to make my own crust.  I found a recipe on the Saveur website.  Great instructions, not at all intimidating and best of all the crust came out great.

Pot Pie Pastry
From Saveur

Yield: makes 1 Double Crust
Ingredients
3 cups all-purpose flour
1 1⁄4 tsp. salt
1⁄4 lb. chilled butter, cut into small pieces
1⁄2 cup chilled shortening

Instructions
Sift flour and salt into a medium bowl. Add butter and shortening, and cut into flour with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 4–5 tbsp. ice water, until dough just holds together.
Divide into 2 uneven balls: two-thirds for the bottom crust and one-third for the top. Pat each into a disk and wrap in plastic. Refrigerate for 1 hour to allow the dough to rest.

Roll out on a floured surface to fit a 9" pie pan. Fill and bake according to pot pie recipe.

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