Active time: 10 min Start to finish: 1 1/4 hr
·Dough can be chilled, wrapped in plastic wrap, up to 1 day.
Recipe information
Yield
Makes enough for a double-crust 9-inch pie
Ingredients
Preparation
Step 1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with rest in small (roughly pea-size) lumps.
Step 2
Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
Step 3
Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough or it will become tough.)
Step 4
Turn dough out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather each portion of dough and form it, rotating on a work surface, into a disk. Wrap disks separately in wax paper and chill until firm, at least 1 hour.
