This pie crust has a wonderful texture thanks to the butter and shortening, and making it in a food processor is simple as pie!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 double pie crust |
Ingredients
- 2 ½ cups flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- ½ cup cold shortening, cut into chunks
- ¾ cup cold butter, cut into small pieces
- 6 tablespoons ice water, or as needed
Instructions
- Pour flour, sugar, and salt together in a food processor and pulse to combine.
- Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
- Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
- Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 414 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |