Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, chilled
- 2 tablespoons all-vegetable shortening
- 2-3 tablespoons ice-cold water
- Almond variation: Add 2 tbsp almond flour or 2 tbsp sliced almonds pulsed in a food processor until finely ground.
- Coconut variation: Replace sugar with 1 tbsp sweetened coconut flakes.
- Oat variation: Add 2 tbsp quick-cooking oats.
Directions
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In a food processor, pulse dry ingredients until combined. Add butter and shortening; pulse until texture is rough and largest pieces of shortening are the size of peas, 1 to 2 minutes. Add 2 tbsp ice water; pulse to combine. Pinch dough; if it doesn’t hold together, mix in remaining 1 tbsp water. Form dough into a round; wrap in plastic. Refrigerate for 1 hour or up to 3 days. Dust a piece of waxed paper with flour; roll out dough to form a 12" circle. Lay dough in 9" pie pan, waxed paper side up. Gently remove paper, then press dough into pan. Trim edge of crust so there is 1 inch of overhang remaining. Fold over edge; pinch crust at 1/2-inch intervals to form a crimped edge. Add pie filling when indicated.