Pie and Pastry Crusts

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"Perfect" Pie Crust 1
This is enough for a double crust. For a single crust, simply halve ingredients.

Stir the flour and salt together in a large bowl. Using a pastry cutter, cut in the butter and shortening until the fats in the mixture loose like coarse meal. Mix yolks and water and add this with sugar to the flour mixture. Mix with a fork until the dough forms a ball, adding additional drops of water if the mixture is a little too dry. Turn out onto floured surface and form into two balls. Wrap and chill until needed.

Source 47.

Chocolate "Perfect" Pie Crust
Chocolate version of the above crust. This makes a double crust. For a single crust, halve ingredients including cocoa (to 2 T) but be sure to sift the cocoa well before adding to the dry ingredients. You may end up with hard cocoa lumps.

Stir the flour, cocoa and salt together in a large bowl. Using a pastry cutter, cut in the butter and shortening until the fats in the mixture loose like coarse meal. Mix yolks and water and add this with sugar to the flour and cocoa mixture. Mix with a fork until the dough forms a ball, adding more water if the mixture is a little too dry. Turn out onto floured surface and form into two balls. Wrap and chill until needed.

Source 47.