Your hands should be cool and dry when working with any raw pastry dough. Run them under cold water and then towel dry before beginning this process.
Recipe courtesy of Cindy Huger, owner, It’s Easy as Pie in St. Louis
Yields | 1 |
- ½ cup butter, softened slightly
- ½ cup vegetable shortening
- 3 cups flour
- ½ tsp salt
- ²⁄₃ cup purified water, chilled
| Preparation | In a large, chilled bowl, mix together all ingredients except water. Combine using the palms of your hands in a pressing motion. When adequately combined, mixture will have a sand-like consistency with no lumps. Stir in water using a fork until just incorporated; do not over-stir. The dough should bind together and not be sticky. Cover bowl with a clean towel and set in refrigerator for 10 minutes.
Lightly flour a clean work surface. Remove dough from refrigerator, transfer to work surface and gradually roll out. If you find the dough to be too sticky at first, add a small amount of flour to the mixture. If it’s too dry and crumbly, add a small amount of chilled water and stir using a fork until just incorporated.
Once dough is rolled out to desired size, transfer to pie pan.