Yield: 1 double-crust pie
Ingredients:
-2 cups flour, cold
-1 tsp. salt
-1 Tbs. sugar
-12 Tbs. unsalted butter, cut into small
pieces and chilled in the freezer for 10 min.
-4 Tbs. shortening chilled in freezer for 10 min.
-1/2 cup ice water
-1 tsp. lemon juice
-In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, butter, and shortening until the mixture resembles cornmeal.
-In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
-Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest in the refrigerator for at least 20 minutes.
-2 cups flour, cold
-1 tsp. salt
-1 Tbs. sugar
-12 Tbs. unsalted butter, cut into small
pieces and chilled in the freezer for 10 min.
-4 Tbs. shortening chilled in freezer for 10 min.
-1/2 cup ice water
-1 tsp. lemon juice
-In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, butter, and shortening until the mixture resembles cornmeal.
-In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
-Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest in the refrigerator for at least 20 minutes.
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