Recipe courtesy of Emeril Lagasse
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Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
Dough for 1 single-crust pie
Level:
Easy

Ingredients

Directions

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

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