The quickest pie crust around!
Servings: 2 crusts
- 3 Cups all-purpose flour
- 1 tsp kosher salt
- 1 tbs sugar
- 3/4 cup cold unsalted butter 1 1/2 sticks
- 1/3 cup cold vegetable shortening
- 1/2 cup ice cold water
Measure out the flour, salt and sugar. Place it into the bowl of the food processor.
Measure out 1/2 cup of cold water into a cup and add ice cubes to make even colder (set aside).
Dice up the butter and shortening and add it to the bowl of the food processor. (You can use all butter or all shortening, but I find that a mix of the two makes the tastiest crusts.)
Pulse the mixture 8-10 times or until the mixture becomes coarse.
Turn the machine on and then slowly add 1 tbs of water at a time until the mixture forms a ball (My dough took 5 tbs). Make sure to not include any ice.
Once the dough forms a ball, turn the dough out onto a floured surface. Divide the dough into two equal portions. Roll the portions into 2 balls and cover with plastic wrap.
Refrigerate the mixture for at least an hour and up to a day.
When it is time to form the pie crusts I recommend rolling the dough out between two sheets of parchment. That way you don't have to add extra flour and the rolling pin won't stick. Plus, it is easier to spin the dough to get a perfect circle.