Photo by Emulsion Studio
This single-crust food processor pie dough is wonderfully versatile: I use it for at least 75% of the sweet and savory pies I make. It has great flavor and a flaky texture; it’s easy to handle; and it freezes well.
Cooks' Note:
Once you’re comfortable making this dough with all butter, I encourage you to try this variation using shortening or lard, which will make the dough more tender and less prone to shrinkage. Instead of 10 tablespoons (1¼ stick) butter, use 8 tablespoons (1 stick) cold, cubed unsalted butter plus 2 tablespoons vegetable shortening or lard in small pieces.
