Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes enough dough for a 9-inch pie with a lattice top

　　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 8 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 most of mixture resembles coarse meal, with the rest in small (roughly pea-size) lumps. Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in a food processor) until incorporated.

　　

Step 2

Gently squeeze a small handful: It should hold together without falling apart. If it doesn’t, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough or it will become tough.)

　　

Step 3

Turn out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather each portion of dough and form it, rotating on work surface, into a disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.