Master Pie Crust

1. 1

   Cube butter into 1/4 or 3/8 inch pieces.

2. 2

   Place in small bowl and refrigerate.

3. 3

   Measure one 1/2 cup of vegetable shortening and refrigerate.

4. 4

   Mix salt in ice water and keep chilled in refrigerator.

5. 5

   In a food processor combine flour and sugar.

6. 6

   Pulse two or three times to mix well.

7. 7

   Add butter to processor and pulse several times.

8. 8

   Add shortening and pulse until the mixture looks coarse and pale yellow.

9. 9

   Place mixture into a large bowl and add three tablespoons of ice water.

10. 10

    Knead the dough and water mixture until a loose ball forms.

11. 11

    Add water one tablespoon at a time until mixture comes together.

12. 12

    Be careful not to over knead as this will make a less flaky crust.

13. 13

    Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other.

14. 14

    Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.

15. 15

    Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick.

16. 16

    Transfer to pie pan.

17. 17

    Fill with fruit and add top crust.

18. 18

    Cut vents to allow steam to escape.

* Per serving · 4 servings · Values may vary.

No additional tips available.