Photo by Chelsea Kyle
Recipe information
Yield
Makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies
Ingredients
3
cups all-purpose flour
1
tablespoon sugar
1
1/4 teaspoons salt
3
/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
6
tablespoons cold vegetable shortening or lard, cut into pieces
1
/2 cup ice water, plus more if needed
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Preparation
Step 1
Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn’t hold together, add more water.
Step 2
Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.
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.
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