Piecrust
 
Makes 1 (9-inch) pie crust
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ cup all-vegetable shortening, cut into small pieces
  • ¼ cup cold unsalted butter, cut into small pieces
  • 4 to 5 tablespoons ice water
Instructions
  1. In a medium bowl, stir together flour and salt. Using a pastry blender or 2 forks, cut in shortening and cold butter until mixture resembles coarse meal. Add ice water, 2 tablespoons at a time, stirring with a fork until dough comes together. Turn out dough onto a lightly floured surface, and knead 3 to 4 times to form a smooth ball. Press dough into a ¾-inch-thick disk. Wrap in plastic wrap; refrigerate for 30 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chocolate-chicory-cream-pie/