2 cups all-purpose flour
1 tsp salt
1/2 cup vegetable shortening, cut into small cubes
1/4 cup cold unsalted butter, cut into small cubes
3 to 5 tbsp ice water
In a food processor, combine flour and salt. Add shortening and butter, and pulse until pieces are pea-size, about 8-10 seconds.
Still pulsing, add 3 tbsp (45 mL) ice water in a slow, steady stream. Pulse until dough holds together without being wet, no more than 30 seconds. To test, squeeze a little dough; if it crumbles, add more water a little at a time.
Divide dough in half. Flatten each piece into a circle, fold in plastic wrap and refrigerate at least 1 hour before rolling out on a floured surface. (If you only need 1 crust, freeze the other piece.)
Makes 2 single 9 in (23 cm) crusts.
In 1 crust: 137 calories, 2 g protein, 9 g fat, 12 g carbs
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