Black Radish Pie Crust

 

Conveniently makes 4 crusts that freeze and hold in the fridge well.

 

5 c all purpose unbleached flour

3 T. sugar

1 1/2 tsp salt

1 cup unsalted butter, chilled and cut into cubes

1 cup chilled Organic Vegetable Shortening

1 large egg

1 tsp white vinegar

ice water

 

Cut up half of butter with dry ingredients in food processor. Pulse until chunky. Add all shortening, salt & sugar & pulse until you see chunks of butter/shortening the size of giant peas. Add remaining butter and replace lid w/feed tube. In a 1-cup measure, add egg & white vinegar and beat together. Add enough ice water to make a very full 1 cup. Pulse this mixture through feed tube until crumbly, adding more water if needed. Dough should just – barely – hold together when squeezed in the palm. Add more water until dough holds its shape when squeezed. (DO NOT OVER PROCESS) Dump dough out on lightly floured board and fold a few times into a crumbly round mass. Let rest in fridge at least overnight and up to a week. Divide dough into 4 portions. Roll out between parchment paper, using as little flour as possible to prevent sticking. Proceed with pie recipe if desired but for best results, allow to rest in the fridge overnight before using. Freeze unused pie crusts.