Allow at least four hours for the dough to chill before rolling it out.Plus: More Dessert Recipes and Tips

Michel Keller
January 1996

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Recipe Summary

Yield:
Makes enough for one 9-inch pie shell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the flour with the salt. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pieces the size of peas. Drizzle in the ice water and pulse just until small clumps form. Transfer the dough to a lightly floured surface and knead gently a few times. Flatten the dough into a disk, wrap well in plastic and chill until firm.

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Make Ahead

The dough can be refrigerated for up to 2 days or frozen.

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