Author: Mrs Butterfingers
Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
  • 6 ounces (1½ sticks) VERY COLD unsalted butter cut into ½-inch dice
  • 2½ ounces (1/3 cup) VERY COLD vegetable shortening, such as Crisco, diced
  • 3 cups VERY COLD all-purpose flour
  • 1 tablespoon sugar (eliminate for savory pies)
  • 1 teaspoon coarse sea salt
  • ½ cup (or more if needed) ice water
  1. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade (I like to put the steel blade in the freezer ahead of time). Pulse a few times to mix.
  2. Ad the butter and shortening and pulse 10 to 12 times until the butter is the size of peas(fat peas).
  3. With the machine running pour the water down the feed tube and PULSE the machine just until the water is mixed into the flour. Depending on the humidity you may require a little extra water.
  4. Turn the loose dough out onto a lightly floured board and using a bench scraper or your hands, gather it into a ball.
  5. Cut the ball in half and pat it into flat discs. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  6. Roll each piece out on a well-floured board into a 12 to 13 inch circle. Roll from the center to the edge, turning a quarter with each roll, flouring the dough to make sure it doesn't stick to the board. A long metal spatula slipped under the pastry is very useful for this maneuver
  7. Roll half the dough over your rolling pin and position it on the pie plate.
Recipe by Mrs. Butterfingers at