Step

• 1

  Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.

• 2

  Next, add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture. While the mixer is on, drizzle in ice cold water.

• 3

  Once the mixture is combined and starts to hold it's shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.

• 4

  Roll dough into a disk that will fit into a pie dish with a 1/2” overhang. Pinch the edges to create a decorative edge. Prepare filling pour into shell. Place on a baking sheet and encase in a foil tent.

• 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Bake at High for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 6

  Reduce the temperature to 350℉ and bake for 40 minutes.

  350 ˚F / 177 ˚C

  00:40

• 7

  Let cool for an hour and then refrigerate overnight. Enjoy!

• 8

  Chef Marco’s Tip: With excess pie dough, roll out and stamp leaves with a leaf cookie cutter. Layer around the edge of pie to create a wreath look and egg wash for shine and to help seal pieces.