No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Short Pastry Crust

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

advertisement

advertisement

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 2 tablespoons cold vegetable shortening
  • 1/4 to 1/2 cup ice water

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, October 2005

Related Topics

advertisement

advertisement