Butter and shortening give this pie crust a fantastic texture; using a food processor makes preparation easy as pie!

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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
1 double pie crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour flour, sugar, and salt together in a food processor and pulse to combine.

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  • Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.

  • Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.

  • Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.

Nutrition Facts

420 calories; protein 4.2g; carbohydrates 32.9g; fat 30.5g; cholesterol 45.8mg; sodium 414.4mg. Full Nutrition
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