This dough gets its texture from a combination of butter and shortening.

　　

Ingredients

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

　　2 1/2 cups all-purpose flour

　　1 teaspoon salt

　　1/2 teaspoon sugar

　　1 stick (1/2 cup) unsalted butter, cold, cut into small pieces

　　1/2 cup (4 ounces) vegetable shortening, cold, cut into small pieces

　　1/2 cup ice water, plus more if needed

　　

Step 1

Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade. Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds. (To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)

　　

Step 2

With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds. Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.

　　

Step 3

Turn out the dough onto a work surface. Divide in half. Place each half on a sheet of plastic wrap; flatten into disks. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter