Ingredients

  • 2 cups unbleached all-purpose flour
  • teaspoon salt
  • teaspoon sugar
  • 5 tablespoons salted butter, cut in several pieces
  • 6 ½ tablespoons unsalted butter, cut in several pieces
  • 3 tablespoons solid vegetable shortening
  • 3 tablespoons ice water (a bit more or less may be needed)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      605 calories; 43 grams fat; 23 grams saturated fat; 2 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 87 milligrams cholesterol; 336 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Pastry for two 9-inch pies

Preparation

  1. Mix flour, salt and sugar.
  2. Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
  3. If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
  4. Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.

Dining and Cooking