·Dough can be chilled, wrapped in plastic wrap, up to 1 day.
Recipe information
Total Time
1 1/4 hours
Yield
Makes enough for 1 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 mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Step 2
Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in a food processor) until incorporated.
Step 3
Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)
Step 4
Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
