Sunset'S Best Basic Pie Crust Dough
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 7 tablespoons butter, very cold, cut into small pieces
- 7 tablespoons shortening, very cold, cut into small pieces
- Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces.
- Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
- NOTES: "If you would like to use lard--which also contributes flavor and flakiness to pie crust--substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard.".
flour, sugar, salt, butter, shortening
Taken from www.food.com/recipe/sunsets-best-basic-pie-crust-dough-244369 (may not work)