This pie pastry is a snap to prepare. This recipe makes enough pastry for a 1-crust pie.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons butter, cut in small pieces, ice cold
- 4 tablespoons shortening, cut in small pieces, ice cold
- 2 to 3 tablespoons ice water
In a food processor, pulse the flour and salt to blend. Add the ice cold butter and shortening pieces and pulse about 4 times for 2 seconds each time. The fat should be about the size of peas and lentils.
Add 1 1/2 tablespoons of ice water as you run the processor, then pulse in small amounts of water until the mixture looks like large crumbs and holds together when squeezed with your hand. Shape it into a disk, wrap with plastic wrap, and chill thoroughly.
On a floured surface, roll the dough out into a circle about 1 inch larger in diameter than the pie plate. Fit into the plate and follow your pie recipe for baking. Makes enough pastry for 1 pie crust.