Sort ingredients
mermaidsanne
QR Code
Listen
Pdf
Combine the dry ingredients.
Add the butter and margarine/shortening to the dry ingredients. Use a pastry cutter to cut in the butter and margarine/shortening until the mixture resembles a coarse meal, crumbly with lots of lumps.
Measure out 120ml ice water.
Drizzle the cold water into the dough 1 tbsp at a time, stirring after every addition with a silicone spatula.
Stop adding water when the dough begins to form large clumps. It should clump together but not feel overly sticky.
Turn out onto a lightly floured surfaces and using floured hands, smush the dough into itself until a ball has formed.
Cut the dough in half using a knife. You can store the pie dough in the freezer for up to 3 months in tightly wrapped discs for up to 3 months.