Basic Double-Crust or Single-Crust Pie Dough

I have tried pie crusts made with all shortening, ones made with all butter, and a number of other crusts.  But this one, from the America's Test Kitchen cookbook, has become my go-to pie crust.  It always gives great results and isn't as fussy as other crusts I have attempted in the past.  The recipe makes 2 generous crusts.

Basic Double-Crust Pie Dough

2 1/2 cups unbleached all-purpose flour, plus extra for the work surface
2 tablespoons sugar
1 teaspoon table salt
1/2 cup vegetable shortening
12 tablespoons (1 1/2 sticks) butter, cut into 1/4-inch pieces and chilled
6-8 tablespoons ice water

or

Basic Single-Crust Pie Dough

1 1/4 cups unbleached all-purpose flour, plus extra for the work surface
1 tablespoons sugar
1/2 teaspoon table salt
3 tablespoons vegetable shortening
5 tablespoons butter, cut into 1/4-inch pieces and chilled
4-6 tablespoons ice water

Mix the flour, sugar and salt until combined.  Add the shortening and cold butter and pulse in a food processor or cut in using a pastry cutter until the mixture resembles coarse crumbs.  Sprinkle 6 tablespoons of ice water over the mixture (for the double-crust pie - only start with 4 tablespoons if making the single-crust recipe), 2 tablespoons at a time, stirring lightly with a fork, just until the dough sticks together.  Use additional two tablespoons as needed, one at a time, until the dough just comes together.

If making the double-crust recipe, divide the dough into two even pieces and lay each piece on a sheet of plastic wrap and flatten into a disk.  Wrap each piece tightly in plastic wrap and refrigerate for 1 hour.  Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.