This is a fantastic crust and so fast to make home made pot pies with chicken in a sauce, or beef stew. It makes everyone feel special. I have made hand blended/rolled crusts for 20 years, and this one is better. I have always used butter too!
Thanks NKI

Excellent as directed. Be sure to not over process. As soon as you see it come to a ball STOP. I used ice water.

I had just about given up making pie crust until my sister in law mentioned that she makes all of her pie crusts in the food processor and freezes them ahead of time.

Her original recipe calls for 3 tbsp. of shortening not oil and the butter, shortening and water should be ice cold. This is the best pie crust ever and I continue to make it with shortening instead of oil. I think it makes for just the tiniest bit more flake.

Oh if I had only had this crust recipe as a young homemaker & baker. This recipe is excellent!! Everyone should try it.

Julia's original recipe

2 cups All Purpose Unbleached Flour
1/4 tsp. salt
1 pinch sugar
8 Tbsp. cold butter, cut into small pieces
3 Tbsp. cold vegetable shortening, cut into small pieces