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Short Pastry Crust

Martha Stewart Living, October 2005

Yield Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.