Recipe information
Total Time
50 minutes (includes chilling time)
Yield
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
Ingredients
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup frozen non-hydrogenated solid vegetable shortening, cut into pieces
5 tablespoons (or more) ice water
Preparation
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to large bowl. Add 5 tablespoons ice water; mix with fork until moist crumbs form, adding more ice water by teaspoonfuls if dry. Gather dough together; divide into 2 equal pieces. Form each piece into ball; flatten into disks and wrap in plastic. Chill at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Keep chilled. Let soften slightly before rolling.
