Recipe courtesy of Gesine Bullock-Prado

Part-Butter/Part-Shortening Easy Pie Dough

  • Level: Easy
  • Total: 35 min (includes chilling time)
  • Active: 15 min
  • Yield: two 9-inch pie crusts or one 9-inch double crust
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2 cups (240 grams) all-purpose flour, cold, plus more for dusting

1 tablespoon sugar 

1 teaspoon salt 

12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes 

4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes 

1/2 cup ice water 

1 teaspoon lemon juice 


  1. 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.
  2. 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.
  3. 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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