Basic Pie Dough

Makes enough for 1 Double Crust 9″ Pie

2.5 C All-Purpose Flour

1 t Salt

2 T Sugar

1/2 C Vegetable Shortening, chilled

12 T (1.5 Sticks) Unsalted Butter, chilled, cut into 1/4″ pieces

6-8 T of Water

Process the flour, sugar, and salt in a food processor until combined.

Add shortening and process until the mixture has the consistency of coarse sand. (about 10 seconds)

Scatter butter pieces over flour, pulse 8-10 times, until mixture resembles coarse crumbs and butter pieces are no larger than the size of a pea.

Transfer mixture to a medium bowl.

Add 6 T water and fold with a rubber spatula, pressing down on the dough until it sticks together.  You can add up to 2 more T of water if your dough will not come together.  Pie dough should be tacky, but not sticky.

Divide dough into two balls and flatten into 4″ disks.

Wrap with plastic wrap and chill for at least an hour.

Wrapped dough may be kept in the refrigerator for up to 4 days, and in the freezer for 2 months. To thaw, place disks in refrigerator over night.