Perfect Pie Crust

In this video I demonstrate how to make a perfect pie crust.
Plain Pie Pastry
(Recipe from Better Homes and Gardens New Cookbook which was a wedding gift in 1979. Not so new anymore!)
I have a adapted this recipe to use two fats, shortening and butter which I believe makes the perfect pie crust, tender AND flakey.)
1 ½ cups all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup cold unsalted butter
4-5 tablespoons cold water
Combine flour and salt with a whisk. Cut in the shortening with a pastry blender till like cornmeal. Cut in cold butter until pieces are the size of small peas. Gradually sprinkle ice cold water over flour mixture while stirring with a fork. Use as little water as needed to form the dough into a ball. Wrap dough in plastic wrap and chill for at least 30 minutes. Remove dough from refrigerator and allow to set at room temperature only until soft enough to roll out. Flatten dough on a floured surface to form a small circle. Roll dough into a circle at least one inch larger than pie plate. Dough should be about 1/8 inch thick. Fit pastry into pie plate. Trim ½ to 1 inch beyond the edge of the pie plate. Fold under and flute edge. Prick bottom and sides with fork. (If filling and crust are baked together, do not prick.) Bake at 450 degrees F for 10 to 12 minutes or till golden.
I believe I purchase the pie weigh from a local school fund raiser flyer.
I think I found the same pie weight on Amazon. Check out the link below:
www.amazon.com...