Barefoot Contessa's Perfect Pie Crust

Ingredients

• 12 tablespoons very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6-8 tablespoons ice water (about 1/2 cup)

Directions

1. 1

   Dice the butter and return it to the refrigerator while you prepare the flour mixture.

2. 2

   Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

3. 3

   Add the butter and shortening.

4. 4

   Pulse 8 to 12 times, until the butter is the size of peas.

5. 5

   With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

6. 6

   Dump out on a floured board and roll into a ball.

7. 7

   Wrap in plastic wrap and refrigerate for 30 minutes.

8. 8

   Cut the dough in half.

9. 9

   Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

10. 10

    Fold the dough in half, place in a pie pan, and unfold to fit the pan.

11. 11

    Repeat with the top crust.

12. 12

    **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.

13. 13

    ***Cook time does not include 30 minute refrigeration time.