Part-Butter/Part-Shortening Easy Pie Dough

Name: Part-Butter/Part-Shortening Easy Pie Dough
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: two 9-inch pie crusts or one 9-inch double crust
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

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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

Total: 35 min (includes chilling time)
Active: 15 min

Yield: two 9-inch pie crusts or one 9-inch double crust

Ingredients

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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

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.

Adapted from "Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented" by Gesine Bullock-Prado © Harry N. Abrams; 1st Printing edition 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.