- 12.5 ounces (352g) flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 8 ounces (228g) fat, cold, but pliable (all unsalted butter or 50:50 butter and shortening)
- 2/3 cup ice water
- In a large bowl, mix dry ingredients. Add butter and shortening, if using. Process lightly running the mixture between your fingers and thumb or with a pastry cutter until most of the flour is coated and you have a mixture that ranges from coarse meal to large pea or Nicoise olive-sized pieces.
- Mix in 1/2 cup iced water with a fork and stir to moisten the ingredients. Using a kneading motion, press the ingredients to get them to just stick together. It may seem like it’s not going to come together, then all of a sudden, it does. Only use the remaining water if absolutely necessary.
- Shape the mixture into two balls. I weigh them to make sure they are the same size. Press each ball into a 1” thick disc. Wrap the disc in waxed paper or plastic wrap and let it sit in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and place it on a floured board. Dust it lightly with flour. Using a flour-dusted rolling pin, roll from the center to the edges of the dough, moving the dough every couple of rolls to make sure it’s not sticking. Roll it into a 1/8” high circle. Lay the dough circle over your rolling pin and transfer it to your pie pan. Shape and trim as necessary.
Food Processor Method: In a food processor, mix dry ingredients. Add butter and shortening, if using. Process by pulsing until most of the flour is coated and you have a mix that ranges from coarse meal to large pea or Nicoise olive-sized pieces. Pour mixture into a large bowl. Follow recipe from step 2.
I’ve made this crust with all butter and with half butter and half shortening. I like the flavor in the all-butter version best.
A tip from Harold McGhee for making pie crust manually is to chill the butter and shortening and grate it on the large holes of a box grater.