For a one-crust pie:
- 1-1/2 cups all-purpose flour1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons unsalted butter, cut in 1/2-inch pieces, well-chilled
2 tablespoons shortening (Crisco), cut in 1/2-inch pieces, well-chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in 1/2-inch pieces, well-chilled
4 tablespoons shortening (Crisco), cut in 1/2-inch pieces, well-chilled
5 to 8 tablespoons ice water
1. Using metal blade, process flour, salt, and baking powder for 10 seconds to a quick sift. Then add the butter and shortening and process using short rapid pulses for about 10-20 pulses, when the mixture looks like corn meal and all butter chunks are smaller than a "pea."
2. Sprinkle half of ice water onto mixture and pulse 5-6 times. Check to make sure consistency is crumbly, but holds together when pressed together. Sprinkle one teaspoon more water at time, pulsing twice before each time of adding more. Add liquid sparingly so dough doesn't become sticky, and make sure not to overprocess in order to keep dough tender and flaky.
3. Transfer dough onto a surface dusted lightly with flour. Press dough into a ball and then flatten into a circular shape with a 6-inch diameter. Wrap in plastic wrap and refrigerate for at least one hour. (This may be kept in refrigerator for up to 3 days, or frozen for up to a month).
- 4. Preheat oven to 400º F. For baking a single crust pie, use rolling pin to flatten dough so that it is 1/8-inch thick. Fit crust to pan, crimp and seal the edges. Use a fork to prick the bottom of crust with a fork. Let chill for 30 minutes and then line with parchment paper or aluminum foil, fill with pie weights, and bake for 15 minutes.