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Pie crust dough

Time 10 minutes
Yields Makes 1 (9-inch) crust
Pie crust dough
(Gary Friedman / Los Angeles Times)
1

In the bowl of a food processor, place the flour, sugar and salt. Process to combine.

2

Chop the butter into 1/2-inch pieces and add it, along with the shortening, to the flour mixture. Pulse 6 to 8 times to combine, just until the mixture resembles coarse meal. Do not allow the dough to come together.

3

Whisk together the water, cream and egg. Add the mixture to the flour mixture. Process about 5 seconds until the dough just starts to form a ball. It will be very sticky and some of the dough will be left on the sides of the bowl. Do not over-mix.

4

Remove the dough from the bowl of the processor and place it on a lightly floured surface. Sprinkle the dough with about 1 tablespoon of flour, and gently fold it together, just enough so it does not stick to your fingers. Shape it into a ball and flatten it to about 1 1/2 inches thick. Cover it with plastic wrap and chill in the refrigerator for at least 30 minutes or as long as 3 days.

This recipe may be doubled.

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