Preparation:
PREPARATION:
Cut the chilled butter into small pieces.
If making the dough by hand, combine flour and salt in bowl. Cut butter and shortening into dry ingredients with a pastry blender or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed, add more water, a tablespoon at a time, until dough just holds together.
If using a food processor, put flour, salt, butter, and shortening into the bowl and process with the steel blade until mixture resembles a coarse meal. Continue processing, gradually adding water, until dough forms a ball. Divide the dough in half if making 2 single-crust pies or so that one piece is slightly larger than the other for a double-crust pie. Form 2 discs. Wrap in plastic and chill for at least 20 minutes.
Pie pastry dough can be made a day ahead but should be softened at room temperature until workable before rolling. |
