5 ¼ cups flour
1 tablespoon kosher salt
1 ½ sticks (6 ounces) cold unsalted butter, cut into small pieces
1 ¾ cups (11 ounces) solid vegetable shortening, chilled
1 cup ice water

To make the dough by hand, mix flour and salt together in a large bowl. Add butter by using a pastry knife until the mixture looks like coarse crumbs. Break up shortening and add it in bits to the bowl. Still working with the pastry blender, cut in the shortening until the mixture has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a work surface and fold it over on itself a few times. The dough will be soft, but it will firm sufficiently in the refrigerator.

Wrap the dough in plastic foil and refrigerate for at least 2 hours or for as long as 5 days. 

 

These filling recipes are from our former neighbor Bob in San Francisco

Apple Pie

¾ cup sugar
¼ cup flour
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Dash of salt
6 cups thinly sliced tart apples (about 6 medium ones)
2 tablespoons butter to top

Mix sugar, flour, nutmeg, cinnamon, and salt. Sir in apples. Add mixture into pie crust. Dot with butter and put on top crust.

Blueberry Pie

½ cup sugar
1/3 cup flour
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons butter

Mix sugar, flour, and cinnamon. Stir in blueberries and sprinkle with lemon juice. Add mixture into pie crust. Dot with butter and put on top crust.