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Pie crust dough

Pie crust dough
Gary Friedman / Los Angeles Times

Thanksgiving is the only day of the year when pie is an out-and-out requirement. Yet a pie can be, even for the experienced baker, an intimidating thing -- especially on a day when a million other things are going on ... Read more

Total time: 10 minutes, plus 30 minutes chilling time | Makes 1 (9-inch) crust
  • 1 1/2 cups flour, plus additional for working the dough
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 6 tablespoons ( 3/4 stick) chilled, unsalted butter
  • 6 tablespoons shortening
  • 3 tablespoons cold water
  • 1 tablespoon plus 1/2 teaspoon cream
  • 1 egg

Step 1In the bowl of a food processor, place the flour, sugar and salt. Process to combine.

Step 2Chop the butter into 1/2-inch pieces and add it, along with the shortening, to the flour mixture. Pulse 6 to 8 times to combine, just until the mixture resembles coarse meal. Do not allow the dough to come together.

Step 3Whisk together the water, cream and egg. Add the mixture to the flour mixture. Process about 5 seconds until the dough just starts to form a ball. It will be very sticky and some of the dough will be left on the sides of the bowl. Do not over-mix.

Step 4Remove the dough from the bowl of the processor and place it on a lightly floured surface. Sprinkle the dough with about 1 tablespoon of flour, and gently fold it together, just enough so it does not stick to your fingers. Shape it into a ball and flatten it to about 1 1/2 inches thick. Cover it with plastic wrap and chill in the refrigerator for at least 30 minutes or as long as 3 days.

Note: This recipe may be doubled.


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