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Classic Pie Crust

Source of Recipe

Fine Cooking


Recipe Introduction

This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. Recipe makes enough for one double crust pie

List of Ingredients

11 1/4 ounces (2 1/2 cups) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 lb cold unsalted butter, cut in 1/2 inch pieces
1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
2 teaspoons fresh lemon juice
3 ounces cold water



Recipe

Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
Add the lemon juice and water.
Pulse just until moist crumbs form.
Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day.
Can freeze.