My New Favorite Pie Crust

I always made pie crust with just shortening, but the flavor and texture of this one, made with half shortening / half butter, is much superior! Also, it is a breeze to mix up in the food processor!

1 1/2 cups all-purpose flour
4 T. unsalted butter, cut into cubes -VERY COLD!
5 T. Crisco shortening - CHILLED!
1/2 tsp. salt
3 T. ice water


Measure the flour into the food processor bowl with the regular blade attached. Add the unsalted butter, cut into cubes, and the shortening. The fat should be frozen or very cold! Add salt. Pulse 3 times with 3 counts per pulse to lightly mix the ingredients.

With the motor running, pour the ice water into the bowl in a thin stream, and mix just until the dough starts to get noticeably crumbly. DON'T wait until it is a big clump or it will be too wet.

Stop the machine, dump the crumbly dough into a bowl, and gather it into a ball with your hands, squeezing it a bit to make it stick. If it just won't form a ball, add a tiny bit more water.

Wrap the ball of dough in wax paper or plastic wrap and chill in the refrigerator about 30 minutes. Roll out onto a floured surface. This recipe will make a 2-crust pie