perfect pie crust

I wish I could offer a low-calorie, high-fiber, low-fat pie crust... and call it perfect. But I just haven’t been able to make it happen. I think perhaps some culinary pursuits are best left to their own standards and enjoyed in moderation. A pie crust this rich in butter and shortening is likely one of those dishes. It’s a labor of love and as such, should be savored. 

280 g all-purpose flour (about 2 cups)

5 g salt (about 1/4 teaspoon)

113 g butter (about 1 stick), cut into pieces

35 g shortening (about 3 tablespoons)

4 - 5 tablespoons ice cold water

Combine flour, salt, butter and shortening in bowl of a food processor and pulse until combined and resembles coarse meal. Gradually pulse in enough water for dough to form a ball (do not over process.) 

Transfer to a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate at least 10 minutes before rolling out.