Butter/Shortening Pie Crust

A perfect pie crust for flavor, from the butter, and flakiness, from the shortening.  This particular crust can be made by hand or in a food processor.  Make sure you plan ahead as this dough needs to rest in the refrigerator for at least one hour before rolling.

For One Single Crust Pie (9- or 10-inch pie pan) 

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into small chunks
1/4 cup (4 tablespoons) cold vegetable shortening, cut in pieces
1/4 cup ice water

For a Double Crust Pie or Two Single Crust Pies (9- or 10-inch pie pan)

3 cups of all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small chunks
1/2 cup (8 tablespoons) cold vegetable shortening, cut in pieces
1/2 cup ice water

To Make In a Food Processor  Put flour, sugar and salt into the food processor bowl.  Pulse 3 times to mix.  Scatter the butter over the flour mixture and pulse 5 to 6 times.  Scatter the shortening and pulse 5 to 6 more times.  Fluff the mixture with a fork.  Drizzle half the water over the flour mixture and pulse 5 to 6 times.  Add remaining water one to two tablespoons at a time and pulse 2 to 3 times after each addition.  Stop adding water when the dough forms a shaggy ball.  Gather the dough together into a ball, kneading a few times if necessary to bring it all together.  If making a double crust pie, divide the dough roughly in half with one part being slightly larger than the other.  Flatten the ball into a disk and wrap tightly in plastic wrap.  Refrigerate for at least one hour or up to overnight before rolling.

To Make by Hand  Combine the flour, sugar and salt into a large mixing bowl.  Scatter the butter and shortening over the flour mixture and toss to coat.  Using a pastry blender or your fingers, cut or rub the fat into the flour until all the flour granules are covered in fat and the mixture resembles peas.  Sprinkle half the water over the mixture and stir with a fork.  Add the remaining water 1 to 2 tablespoons at at time until the dough is evenly wet but not soggy and forms a ball when squeezed together.  If making a double crust pie, divide the dough roughly in half with one part being slightly larger than the other.  Flatten the ball into a disk and wrap tightly in plastic wrap.  Refrigerate for at least one hour or up to overnight before rolling.

adapted from Pie by Ken Haedrich

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