Ingredients
| Quantity | Ingredient |
|---|---|
| 12 tbsp | very cold unsalted butter |
| 3 cups | all-purpose flour |
| 1 tsp | kosher salt |
| 1 tbsp | sugar |
| 1/3 cup | very cold vegetable shortening |
| 6 - 8 tbsp | (about 1/2 cup) ice water |
Directions
- 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 couple times to mix.
- Add the butter and shortening.
- Pulse until the butter is the pea sized, maybe 8 to 12 times.
- 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.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
- Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- Repeat with the top crust.
Notes
- Make sure return the butter to the refrigerator. The crust works much when it is cold.
- Sticks of butter are 8 tbsp. So 12 tbsp is about a stick and a half.