MAKES ENOUGH FOR ONE 9-INCH PIE
The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.
2½ |
cups (12½ ounces) unbleached all-purpose flour, plus extra for the work surface |
2 |
tablespoons sugar |
1 |
teaspoon table salt |
½ |
cup vegetable shortening, cut into ½-inch pieces and chilled |
12 |
tablespoons (1½ sticks) unsalted butter, cut into ¼-inch pieces and chilled |
6–8 |
tablespoons ice water |
1. Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a large bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.