Recipe courtesy of Gesine Bullock-Prado
Part-Butter/Part-Shortening Easy Pie Dough
- Level: Easy
- Yield: two 9-inch pie crusts or one 9-inch double crust
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1292
- Total Fat
- 95
- Saturated Fat
- 50
- Carbohydrates
- 98
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 183
- Sodium
- 693
- Total: 35 min (includes chilling time)
- Active: 15 min
Ingredients
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
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.