MAKES ENOUGH FOR ONE 9-INCH PIE
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
½ |
teaspoon salt |
|
4 |
tablespoons vegetable shortening, cut into ¼-inch pieces and chilled |
|
6 |
tablespoons unsalted butter, cut into ¼-inch pieces and chilled |
|
3–4 |
tablespoons ice water |
1. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl.
2. Sprinkle 3 tablespoons water over flour mixture. Using rubber spatula, stir and press dough until it sticks together. If dough does not come together, add remaining 1 tablespoon water. Flatten dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
3. Let chilled dough soften slightly. Lightly flour counter, then roll dough into 12-inch circle and fit it into 9-inch pie plate. Trim, fold, and crimp edges of dough. Wrap dough-lined pie plate in plastic and place in freezer until dough is fully chilled and firm, about 30 minutes, before using.