Short Pastry Crust

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

Source: Martha Stewart Living, October 2005

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. 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.

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