If using a food processor add the flour and salt and pulse once.
Now add the butter and pulse 5 or 6 times to break up the butter.
Add the shortening or lard and mix it so that it resembles crumbs.
Form into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Tips
Don’t process until the dough forms a ball that rides on the blade–that’s overdoing it while gathering the dough for the Julia Child pie crust recipe.
To see little pieces of butter in the dough, add the water a little at a time until you have a cohesive dough that holds together when pressed in your hand.
You can let the dough balls defrost before you knead and flatten them into shape, to ready them for baking.
Nutrition
Nutrition Facts
Julia Child Pie Crust Recipe
Amount per Serving
Calories
141
% Daily Value*
Fat
128
g
197
%
Saturated Fat
45
g
281
%
Trans Fat
13
g
Polyunsaturated Fat
28
g
Monounsaturated Fat
46
g
Cholesterol
91
mg
30
%
Sodium
1758
mg
76
%
Potassium
582
mg
17
%
Carbohydrates
113
g
38
%
Fiber
17
g
71
%
Sugar
1
g
1
%
Protein
21
g
42
%
Vitamin A
1073
IU
21
%
Calcium
67
mg
7
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.