Cut in chilled shortening and cold butter using a pastry blender or fork until dough resembles pea sized crumbles.
Slowly add ice cold water mixing with a fork until the dough just holds together.
Divide dough in half and form two small flat round disks. Wrap tightly in plastic wrap and place in fridge until you are ready to use. Up to 24 hours. *If you don't plan on using right away freeze wrapped dough in a freezer bag for up to 6 months.
Notes
*If you don’t plan on using right away freeze wrapped dough in a freezer bag for up to 6 months.*When you are ready to use the dough, lightly flour a pastry mat and using a rolling pin, roll each pie dough into a 9″ round. Place in a lightly greased pie dish. Then, simply follow recipe instructions for the pie you are making.
Keyword homemade pie crust, pie crust, pie dough from scratch, pie dough recipe