¼ pound cold unsalted butter, cut in ½-inch pieces
¼ cup cold vegetable shortening, cut in ½-inch pieces
2 teaspoons fresh lemon juice
6 tablespoons cold water
Instructions
Preheat oven to 425°.
In a food processor, briefly blend flour, sugar, and salt. Add butter and shortening. Pulse 30 seconds or until coarse crumbs form. Add lemon juice and water; pulse until moist crumbs form. Gently shape into 2 equal circles 4 to 5 inches in diameter. Cover in plastic wrap and refrigerate for at least 1 hour, preferably overnight. Place 1 circle of dough between 2 large pieces of lightly floured parchment. Roll until ⅛ inch thick and 12 inches in diameter. Remove top sheet of parchment. Gently roll dough around pin and position pin over a 9-inch pie pan. Ease dough into pan; gently but firmly press it against sides and bottom. Do not pull or stretch dough. With scissors, trim edge of dough, allowing it to hang over outer edge of pan. Tuck this dough under to rest on top of rim, and pinch-crimp edges. Freeze crust for at least 30 minutes. Line frozen crust with large piece of foil, fill with pie weights, and bake for 12 minutes. Remove foil and weights. Continue baking for approximately 8 minutes or until shell is golden brown. Reserve remaining pie dough for another use.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chef-john-folses-creole-tomato-pie-honors-louisianas-culinary-heritage/