Ingredients
- 4 1/2 cups sifted all purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 sticks cold butter cubed
- 1 stick cold Crisco cubed
- 1/2 cup ice water- maybe more
Preparation
Step 1
Food Processor Instructions:
Place flour and salt in processor fitted with steel blade and pulse once or twice. Place butter and Crisco pieces in processor and pulse several times until it begins to get crumbly. With processor running pour in ice water and pulse a few more times till the dough begins to come together. Dump into a large mixing bowl and finish bringing dough together by hand. (don't overdo in the processor or it will be tough)
Divide dough into 3 equal portions and wrap each tightly in plastic wrap. If freezing, place in Ziploc freezer bag and freeze for up to 3 months. If wanted in use the same day, chill for at least 45 minutes to allow the dough to rest. This will make it far easier to roll.
Stand Up Mixer Instructions:
Use a stand up mixer using paddle attachment. Place flour and salt in bowl of mixer and mix for a few seconds. Add butter chunks and mix for a minute or so. Add Crisco chunks and continue to mix until it resembles course meal. With mixer on low, drizzle ice water and continue to mix for just a few seconds, until the dough just begins to come together.
This recipe yields 3 single pie crusts