Ina Garten's Perfect Pie Crust and Rose Instructions

12 tablespoons (1½ sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about ½ cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture.

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Cut the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes

Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.)

Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. If using a double crust, brush edges of bottom crust with milk and place crust on top of filling. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.

Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Baking instructions:

For single crust pie, prick bottom of pie with fork and bake in 425 degree oven for 10 to 12 minutes, or until golden.

For double crust filled pie, bake in 400 degree oven 45 to 55 minutes, or until golden. Be sure to check crust after 30 minutes and if edges are becoming too brown cover edges with small strips of foil and continue baking.

Recipe from Barefoot Contessa "Foolproof: Recipes You Can Trust." Copyright (c) 2012 by Ina Garten.

To make roses - for one pie I used 2 recipes of the above crust:Cut 3-inch circles out of rolled crust. Place 4 pastry circles in a single row, slightly overlapping. Roll circles into log shape and cut in half, producing two roses. Lightly press bottom of each rose together and gently separate pastry petals. Set aside in cool place while making remaining roses.

Place on top of filled pie, leaving a tiny amount of space in between flowers for steam to exit.

Trim your pie with leave by cutting them out of remaining pastry dough with a sharp knife.

Brush with milk and sprinkle with sugar. Bake as directed in recipe, but count on adding more time in order to fully bake roses.

Check during baking and place a loose piece of foil on top of pie if roses are getting too brown.