Classic Pie Crust

11.25 oz. all-purpose flour (King Arthur or try pastry flour)
1 Tablespoon sugar
1/2 teaspoon salt
1/4 lb. unsalted butter
1/4 cup Crisco vegetable shortening
3 oz. water
2 teaspoons lemon juice (tenderizes and inhibits browning)

Put the flour, sugar, and salt in a food processor; pulse briefly to combine. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day.


Method from Mean Chef...

Cut butter and Crisco into 1/2 inch pieces, put in a bowl and put in freezer.
Measure out water, add lemon juice and put in freezer.

Put flour, sugar and salt in food processor. Pulse to combine.
Have a cup of coffee while your fat and water gets real cold.

Add butter and Crisco to processor and pulse until fats are about the size of hazelnuts.
Check every 2-3 pulses to make sure. Some pieces a bit bigger is ok.

Add liquid and pulse until moist crumbs form.
It should NOT come together in a ball.
You should see some moist looking clumps of dough.

Dump it out into a cold stainless steel bowl.
Take out processor blade.
Gather the dough together in a ball, cut in half, and gently, but gently shape into 2 disks.
Wrap in plastic and refrigerate for at least 1 hour.
Each disk will make one 9" shell.

Take out dough, roll between floured parchment. It should be about 13-14 inches in diameter and 1/8 inch thick. Roll up on rolling pin and place over pie pan.

Gently, press dough into pie pan.
Make your decorative Martha Stewart edge.
Then put in refrigerator for 1 hour.

Now you are ready to blind bake.

I ALWAYS at least partially blind bake crust.

Hope this helps.


Source of recipe: Abby Dodge, Fine Cooking #29

This dough keeps in the freezer for 3 months. Yields enough dough for one 9-inch double-crust pie.

Recipe Link: