Recipe information
Yield
makes enough for four 5-inch double-crust pies or one 13 x 4 1/2-inch double-crust pie
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1/4 to 1/2 cup ice water
Preparation
Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide the dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
