CATHY'S PIE DOUGH

By DOBB

Ingredients

• 1 1/2 c unbleached flour
• 1 c all purpose flour
• 1 t salt
• 1 t sugar
• 1/2 c (1 stick) unsalted butter, cut into pieces & put in freezer for 30 minutes
• 1/2 c Crisco shortening, cut into pieces & put in freezer for 30 min
• 2 t vinegar
• 1/4 c + ice cold water

Preparation

Step 1

In a food processor, combine flour, salt and sugar; pulse to combine. Add frozen butter and shortening, pulse until miture resembles coarse meal with a few pea size pieces of butter remaining. Mix vinegar and 1/4 c ice water. Sprinkle into dough mix. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 c more ice water, 1 T at a time.) Do not over mix.

Transfer slightly more than half of dough onto floured pastry sheet. Form dough into disk about 3/4 inch thick.

(If you didn't freeze butter and shortening first in freezer, then cover disc with plastic wrap and place in fridge for 30 minutes.) Repeat with other half of dough.

Roll out first disk onto 14 inch circle for use in bottom of 9 inch deep dish pie plate. Repeat with unused dough to form top crust.

FOR BAKED PIE SHELL: 425 degree oven for 16 or 20 minutes. Prick bottom and place wax paper w/pie weights on top