Pie Crusts

I always get compliments on my pie crusts. This is the first of three posts I'll upload today. I made the two pie crusts and then made an Italian style Cheesecake (or a Ricotta Pie) and a Chocolate Cream Pie, but more on those later.

For right now, lets focus on the crusts.

I followed this Kitchenaid recipe:
http://www.food.com/recipe/kitchenaid-pie-pastry-7546


Every time I make this recipe I need to use about 8 tbsp of cold water, but the crust comes out delicious.

So I started with these ingredients:


And then I cut the butter and shortening into small pieces:


Once the dough held together slightly I split it into to equal piles, patted them into balls and wrapped them in saran wrap:


I refrigerated both balls for longer than 15 minutes, flipping them occasionally.

When I was ready to use them I rolled them out in between floured sheets of waxed paper:


They both rolled out to more than large enough for my 9" Pyrex pie plates:


I fit the crust perfectly into the plate and trimmed off all of the excess:


Then I took a fork and crimped the edges beautifully:


How deliciously perfect looking!!!