For 9 to 11 inch regular or deep-dish pie or tart
For a one-crust pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon table salt
¹∕8 teaspoon baking powder
8 tablespoons (¼ pound; 1 stick) unsalted butter, cold and cut into ½-inch cubes
2 tablespoons vegetable shortening (preferably non-hydrogenated), cold and cut into ½-inch cubes
2 to 5 tablespoons ice water
For a two-crust pie:
3 cups unbleached, all-purpose flour
½ teaspoon table salt
¼ teaspoon baking powder
16 tablespoons (½ pound; 2 sticks) unsalted butter, cold and cut into ½-inch cubes
4 tablespoons vegetable shortening (preferably non-hydrogenated), cold and cut into ½-inch cubes
6 to 10 tablespoons ice water
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 135 (63% from fat) • pro. 2g • carb. 11g • fat 10g • sat. fat 6g • Col. 20mg • sod. 54mg • calc. 1mg • fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 270 (63% from fat) • Pro 3g • Carb 22g • fat 19g • sat. fat 13g • Col. 40mg • sod. 109mg • calc. 2mg • fiber 1g
1. Insert Metal Chopping Blade. Add 1½ cups flour, ¼ teaspoon salt and ⅛ teaspoon baking powder to the work bowl. The food processor is set to sift for 15 seconds on Speed 6.
2. Add 8 tablespoons of well-chilled, butter, cut into ½-inch cubes with 2 tablespoons shortening to the work bowl.
3. Use short, quick pulses until the mixture resembles coarse cornmeal and no pieces of butter larger than a pea remain visible, about 15 to 20 pulses.
4. Sprinkle 2 tablespoons ice water on the flour and butter mixture, then pulse 5 or 6 times. More water may be necessary should mixture be too dry.
5. The dough should be crumbly but begin to hold together when a small amount is picked up and pressed together.
6. If mixture is too dry, add additional water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition.
7. Add just enough water for the dough to hold together easily when pressed into a ball. Do not allow the dough to form a ball in the processor!
8. Remove Metal Chopping Blade, turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches in diameter
9. Wrap in plastic wrap and refrigerate for 1 hour before continuing.
10. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe.
11. Preheat the oven to 400°F. Cover the shell with a sheet of aluminum foil or parchment paper and weigh down with pie weights, dry rice or dried beans. Bake for 15 minutes.