Active Time

　　10 minutes

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes enough for 1 double-crust 9-inch pie

　　2 1/2 cups all-purpose flour

　　1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

　　1/4 cup cold vegetable shortening

　　1/2 teaspoon salt

　　4 to 6 tablespoons ice water

　　

Step 1

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

　　

Step 2

Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in a food processor) until incorporated.

　　

Step 3

Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)

　　

Step 4

Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.

　　Cooks' note:

　　·Dough can be chilled, wrapped in plastic wrap, up to 1 day.