Flaky pie crust (food processor method)

ingredients

1. Place the dry ingredients in the bowl of a food processor. If time permits,

2. place the flour- filled processor bowl in the freezer for 20 to 30 minutes to

3. chill the dry ingredients. Process for 5 seconds to blend.

4. Add half of the

5. butter and shortening. Toss to coat with flour. Pulse 4 or 5 times, then process

6. for 4 to 5 seconds. Add the remaining fats and pulse again 4 to 5 times, then

7. process about 4 to 5 seconds. The mix- ture should have the texture of coarse

8. meal and still contain some larger pieces of fat.

9. Empty the mixture into a

10. large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the

11. side of the bowl. Use a kitchen fork to push the mixlure toward the center with

12. each addition. Do this around the en~ tire bowl. As more water is added, clumps

13. of dough will form. They will become larger with each addition. Add the remaining

14. tablespoon of water, a teaspoon at a time. Feel the dough with your hand; it

15. should feel cool and moist.

16. With floured hands, form the mixture into two 4-

17. to 5-inch disks by pressing the dough against the side of the bowl. All of the

18. crumbs should adhere and clean the bowl. If not, add a few more drops of water.

19. Dust the disks generously with flour, score with the side of your hand to relax

20. the gluten, and wrap in plastic wrap. Refrigerate for 30 minutes or longer before

21. rolling.