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Pie Crust

Name: Pie Crust
Ingredients: 4 cups all-purpose flour, plus more for work surface; 2 teaspoons salt; 1 teaspoon baking powder; 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced; 2/3 cup cold vegetable shortening

Use this recipe to make our Chicken-and-Artichoke-Heart Potpies.

Source: Martha Stewart Living, February 2001

Ingredients

4 cups all-purpose flour, plus more for work surface
2 teaspoons salt
1 teaspoon baking powder
10 tablespoons (1 1/4 sticks) cold unsalted butter, diced
2/3 cup cold vegetable shortening

Directions

1. Combine the flour, salt, and baking powder in the bowl of a food processor fitted with a steel blade. Add the butter and vegetable shortening, and pulse until the fat is the size of peas. Pulsing the processor, add 3/4 cup iced water; pulse just until the dough starts to form a ball.
2. Transfer dough to a floured board; roll into a ball. Cut the ball in half; wrap each piece in plastic. Refrigerate for 30 minutes.