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All-purpose food processor pie crust

This food-processor pie crust has everything: butter for richness, vegetable shortening for flakiness, an egg to make the pastry come together nicely, vinegar or orange juice to make rolling easy, and a touch of baking powder for a slight puffiness in the finished crust. The proportions below make 2 rounds. If you're making a single-crust pie, go ahead and prepare the whole crust recipe. Freeze the other half, rolled out and lined into a nonaluminum pie pan. On another day, your baking session will be easier.

2 1/3 cups flour

Pinch of salt

1/2 teaspoon baking powder

5 tablespoons butter, cut up

5 tablespoons solid vegetable shortening

2 tablespoons sugar

1 egg, lightly beaten

1 tablespoon cider vinegar, distilled white vinegar, orange juice, or lemon juice

3 tablespoons ice water

Extra flour (for sprinkling)

In the bowl of a food processor fitted with the steel blade, combine the flour, salt, and baking powder. Whir the mixture in on-off motions just to sift it.

Add the butter and shortening and work again in on-off motions until the mixture forms crumbs. Add the sugar and whir just to mix.

In a bowl, combine the egg with vinegar, orange juice, or lemon juice and mix well. Stir in the water.

Remove the processor lid and sprinkle the egg mixture onto the flour. Replace the lid and whir the mixture in on-off motions just until it forms large clumps. If necessary, add a few more sprinkles of water to the dough and repeat the process. Do not let the dough come together in a ball. It is ready when it forms clumps.

Turn the dough out onto a lightly floured board and knead it lightly until it comes together. Divide the dough in half and shape each half into a smooth, flat cake. Wrap each one in foil and slide the foil into a plastic bag. Refrigerate for 30 minutes and use as directed.

Sheryl Julian And Julie Rosenfeld

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