9ouncescold, unsalted butter, cut into 18 pieces1 cup plus 2 Tablespoons
3Tablespoonscold vegetable shorteningcut into 3 pieces
Instructions
Put flour, sugar, and salt in a food processor.
Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
And that's it, continue with your pie recipe instructions! :)
Notes
If you only need one pie crust, you can half this recipe.