Photo by Alison Shaw.

This recipe makes enough dough for one double-crust pie or two quiches.

1 cup pastry flour
1 cup high-protein organic bread flour or all-purpose flour
1/2 tsp. sea salt
8 oz. unsalted butter, cold or or 4 oz. cold unsalted butter and 4 oz. shortening, butter or lard (Morning Glory uses all butter for the flakiest pie crusts.)
1/4 cup ice water, as needed.

Combine flours and salt.
Cut butter and shortening, if using, into small cubes.
In a stand mixture fitted with the paddle attachment, or in a food processor, combine the butter or butter and shortening with half the dry ingredients.
Mix until dough becomes cohesive. Small chunks of visible butter and shortening are fine.
Add the rest of the dry ingredients and mix briefly, until the mixture looks like breadcrumbs or wet, crumbly sand. Do not overmix.
Add ice water. 1 Tbsp. at a time, mixing until the dough just comes together.
Divide into two equal portions, make each into a ball and roll the balls into disks.
Wrap the disks in plastic and chill in the refrigerator for at least 30 minutes.

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen