This recipe is called “Possessive…” because PJ will surreptitiously hover over T1 while he makes pie dough. 😉 In truth, it is PJ’s tried and true recipe. And it is simply the best.
Makes 2 pie crusts with 9 inch diameter.
Ingredients
3 cups all-purpose flour
1 t kosher salt
1 T sugar
12 tablespoons of cold butter
4 1/2 tablespoons of cold shortening
6-8 oz ice cold water
Directions
Cut butter and shortening in into 1/3 inch segments and place in freezer.
While butter is chilling combine flour, salt and sugar in a good processor bowl and pulse two or three times.
Measure the water in a cup and ice so water is very cold.
Remove butter and shortening from freezer and place in food processor. Pulse 8 to 12 times just until butter and shortening are about the size of a pea. Do not over process.
With processor running add just enough ice water to make the dough begin to come together.
Turn out the dough on a cool surface and form into a ball. Again, just checking until dough comes together in a single mass.
Wrap the dough in plastic wrap and place in refrigerator for at least 30 minutes.
When dough is cold remove refrigerator and divide evenly.
Roll out the dough to about 1/8 inch thickness.