Espresso and Lime

1 Start by cubing your butter and shortening and placing it into the refrigerator to stay very cold while you prepare the other ingredients
2 Measure out 1/2 cup of water and place it into the freezer to get as cold as possible while you prepare the other ingredients
3 Weigh out 315 grams of all purpose flour in a large bowl and whisk in 1 teaspoon of salt
4 Add the chilled, cubed butter and shortening and cut it into the flour mixture using a pastry cutter or two stiff forks
5 Once the butter and shortening are in pea sized pieces and evenly distributed throughout the flour mixture, begin drizzling very cold water into the bowl a tablespoon or two at a time mixing to incorporated between each drizzle
6 Once the dough begins to come together, transfer it onto a lightly floured surface
7 Knead quickly to bring it together
8 Divide the dough into two equal portions
9 Flatten each portion into a disk (photos above) and wrap tightly with plastic wrap
10 Chill the wrapped dough in the refrigerator until you are ready to use (up to 5 days)
11 Unwrap one portion of dough and transfer it onto a lightly floured surface
12 Gently roll out your dough into a round large enough to cover your pie dish
13 Transfer the dough over your pie dish and gently press it into the base and up along the sides
14 Use a sharp knife to trim away excess
15 Transfer the prepared pie dough into the refrigerator to chill while the filling is prepared
16 Preheat your oven to 375 degrees
For immediate use...
1 Fill the freshly chilled pie dough with your filling and bake
For a partially baked pie crust...
1 Place a sheet of non-stick foil or parchment paper over the pie dough
2 Gently press it against the base and follow it up along the sides, lightly covering the edges
3 Fill the center of the pie dish with pie weights, uncooked dried beans or rice (photo above)
4 Bake at 375 degrees for 15 minutes
5 Carefully remove the foil or parchment and weights
6 Poke tiny holes throughout the base of the pie crust using a fork
7 Bake for an addition 5 minutes or until the crust is just beginning to brown
8 Transfer the partially baked crust onto a heat proof surface, add your filling and continue baking
For a fully baked crust...
1 Place a sheet of non-stick foil or parchment paper over the pie dough
2 Gently press it against the base and follow it up along the sides, lightly covering the edges
3 Fill the center of the pie dish with pie weights, uncooked dried beans or rice (photo above)
4 Bake at 375 degrees for 15 minutes
5 Carefully remove the foil or parchment and weights
6 Poke tiny holes throughout the base of the pie crust using a fork
7 Bake for an addition 15 minutes or until the crust is golden brown
8 Allow the fully baked pie crust to cool fully before filling