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Ingredients
- 2 cups all purpose unbleached white flour
- 1/2 cup whole wheat flower or an additional 1/2 cup of white flour
- 1 teaspoon(ish) salt
- 1 tablespoon(ish) sugar
- 1/2 cup salted butter
- 1/2 cup shortening
- 8-12 tablespoons iced water
Details
Preparation
Step 1
1. Place all your dry ingredients in the food processor, with the multi-purpose blade (the standard
metal cutting one) and pulse three to five times for one and a half seconds each pulse.
2. Add the butter, cut into little chunks, and pulse three to five times for one and a half seconds per
pulse. Lift the mixture completely by stirring it in an upwards motion, bringing the stuff on bottom to the
top.
3. Add shortening in little chunks and pulse three to five times for one and a half seconds per pulse.
Lift the mixture again.
4. Add three or four tablespoons of iced water (no chunks of ice should be added) and pulse three
to five times for one and a half seconds per pulse. Lift mixture.
5. Add three or four more tablespoons of water. Pulse and lift, as above. Add just enough water that
the mixture forms a dough and lifts away from the food processor walls.
6. Squeeze some of the mixture in your hand. It should be lightly sticky but still soft and fluffy.
7. Transfer the mixture into a bowl and shape into two approximately even balls.
8. Set down a large sheet of waxed paper or a pastry cloth with some flour on it. Use your hand to
press one of the balls into a disc. Then roll it out, being careful not to rip it, until it's a bit bigger then a
pie pan and approximately round.
9. Place your pie pan on the rolled out dough upside down and. Using the wax paper to lift the
dough, flip the whole deal over. Tuck your pie dough down into the pan without stretching or ripping it.
10. Use the other dough for the top crust or for a second pie, depending on your recipe.
11. Form the outer crust by pinching with fingers or pressing a fork along the rim. If the pie has a top
crust, form both edges together.
12. Trim off any excess with a knife and roll it into the next crust. If you have small scraps left over,
you can bake them separately with a little cinnamon and sugar, and just enough butter to make it
stick.
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