Paula's Flaky Piecrust Dough

By hazelljbmh

The pie dough will keep in the fridge for 3 days or so, and in the freezer for a good 3 months.

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 tbsp (1/2 stick) cold butter, cut into small bits
• 1/4 cup cold vegetable shortening
• 2 to 4 tbsp ice-cold water

Preparation

Step 1

In food processor, pulse together the flour and salt just until combined. Add the butter and shortening and pulse just until the mixture resembles coarse meal. Add the ice water, 1 tbsp at a time, and pulse just until the dough comes together, taking care not to overwork the dough. The dough should be rough and not smooth.
Place the dough on a sheet of plastic wrap and press it into a flat disk. Wrap well and refrigerate at least 2 hours before rolling out.