An easy, foolproof pie crust recipe created by Mitchell Davis of the James Beard Foundation.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 16servings
Calories: 161kcal
Author: Lucy Brewer
Ingredients
1 ½cupsall-purpose flour
½cupcake flour
½teaspoonkosher salt
1 ½sticks unsalted butter, diced and very cold
¼cupvegetable shortening, chilled
½cupvery cold water
Instructions
Place flour and salt in food processor and pulse two or three times to blend. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour.
With the food processor running, pour the water down the food tube.
As soon as the dough begins to form a ball, stop the machine.
Spread two sheets of plastic wrap on the counter.
Turn the dough onto a sheet of plastic wrap, scraping the bowl and blade with a spatula to get every little bit.
Separate the dough into halves and place a half on each sheet of plastic wrap. Pat each dough half into a ball, wrap tightly and place in refrigerator for at least an hour before using.