Yield: 1 single crust (doubles easily)

Scott Nowell

Suitable and adjustable for any almost any use.

• 1¼cups all-purpose flour
• ½tsp salt
• sugar (optional, see note)
• 8TBS butter/shortening (see note)
• 3to 4 TBS ice water

Note: Sugar is optional and depends on what kind of crust you need. For sweet pies use 1 tsp to 1 TBS, although the higher amount is typical. Some savory dishes also use ½ tsp sugar for balance.

Note: For butter and shortening, the mixture depends on the goal. All butter adds flavor, but a 50/50 mix with shortening can add flakiness.

Put some water in a cup with ice.

Pulse the flour, salt and optional sugar in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator/freezer for 30 minutes at this point. If it’s hot you might try that.

Cut the butter and shortening into ½ inch cubes. Add the cubed butter and cubed shortening to the processor and using pulses mix into the flour until it resembles coarse crumbs, 6 to 10 pulses.

Add 2 TBS of the ice water and pulse a few times. Add additional TBS water and pulse. Repeat until the dough starts to come together in a ball.

Dump dough onto a floured surface, form into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.