master pie crust

“Master Pie Crust”
Adapted from Bon Appetit magazine
Yields enough dough for a double-crust pie


  • 3 1/2 cups AP flour
  • 1 cup [2 sticks] cold butter, cut into cubes
  • 1/4 cup vegetable shortening
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 – 2/3 cup ice water


Pulse flour, butter, shortening, salt, and sugar in a food processor until crumbly. Slowly pour in ice water until dough comes together. Divide dough in half, shape into discs, wrap in cling film, and refrigerate at least one hour before using.

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