Prep Time::10 mins
Additional Time::30 mins
Total Time::40 mins
Servings::8
Yield::1 pie crust
Ingredients
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1 ½ cups all-purpose flour
5 tablespoons shortening, chilled and cubed
4 tablespoons unsalted butter, chilled and cubed
½ teaspoon salt
3 tablespoons ice water
Directions
Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.
Wrap dough in wax paper or plastic wrap; chill dough in the refrigerator for at least 30 minutes before using in your favorite pie recipe.
Cook’s Note
Your fat should be frozen or very cold. You can vary the proportions or use some lard, but the total should be 9 tablespoons. Don’t worry—the food processor can handle frozen butter.