• 2 ⅓ cups unsifted all-purpose flour
  • 3 teaspoons sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup partially frozen unsalted butter, cut into 1/2 inch cube
  • ½ cup partially frozen vegetable shortening, cut into small pi
  • 5-6 tablespoons ice water, see note


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.



MacGourmet downloadFlaky pie crust (food processor method). To import, drag image to your MacGourmet recipe box.


Carole Walter


1 servings