Pie Crust

Best Recipe's pie crust version has become my favorite.


2-1/2 Cups all-purpose flour
1 tsp. salt
2 tbls. sugar
12 tbls. unsalted butter, chilled, cut into 1/2-inch pieces
8 tbls. all-vegetable shortening, chilled
6 to 8 tbls (3 - 4 oz) ice water (see note below)


Mix flour, salt, and sugar in food processor with steel blade. Scatter butter pieces over the flour, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse oatmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl

Sprinkle 6 tablespoons ice water over mixture. With rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into two balls and flatten into 4-inch-wide disks. Dust lightly with flour, wrap each in plastic, and refrigerate at least 30 minutes or up to 2 days before rolling.

Note: I use a spray mister loaded with ice water to moisten butter/flour mix. Spritz the surface, gently mix, spritz again, etc. My spritzer has oz. markers on the side and 4 ozs works perfect.