Recipe courtesy of Gesine Bullock-Prado
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Part-Butter/Part-Shortening Easy Pie Dough
Total:
35 min
(includes chilling time)
Active:
15 min
Yield:
two 9-inch pie crusts or one 9-inch double crust
Level:
Easy
Total:
35 min
(includes chilling time)
Active:
15 min
Yield:
two 9-inch pie crusts or one 9-inch double crust
Level:
Easy

Ingredients

Directions

In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.

In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.

Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

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