Pie Dough for Mini Lemon-Meringue Pies
Use this recipe with our Mini Lemon-Meringue Pies.
- Yield: Makes crust for six 4 1/2-inch pies
Source: Martha Stewart Living, May 1998
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 15 tablespoons cold unsalted butter, cut in pieces
- 3 tablespoons vegetable shortening
In the bowl of a food processor, combine flour, salt, and sugar. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water in a slow, steady stream through the feed tube, pulsing, until mixture holds together. If necessary, add more ice water, 1 tablespoon at a time, until dough holds together when squeezed. Form dough into a ball; cover with plastic wrap. Flatten into a disk; refrigerate at least 1 hour.