Recipe

Basic Sweet Piecrust

  • Yield: One 9- or 10-inch piecrust

Ingredients

  • 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
  • 2 tablespoons vegetable shortening, chilled
  • 3 tablespoons ice water, or as needed

Directions

  • Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.