Double-Crust Pie Dough

Photo by Roxie B.
Adapted from cookscountry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

inch pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from cookscountry.com

Ingredients

  • 2 1/2

    cups all-purpose flour , plus extra for rolling out the dough

  • 2

    tablespoons sugar

  • 1

    teaspoon table salt

  • 8

    tablespoons vegetable shortening , cut into 1/4-inch pieces and chilled

  • 12

    tablespoons unsalted butter (1 1/2 sticks), cut into 1/4-inch pieces and chilled

  • 6 - 8

    tablespoons ice water

Directions

1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds (see related Tip). Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl. 2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. 3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. To Make Ahead The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling. Test Kitchen Discoveries Combine both shortening and butter for the optimum flavor and texture Use the food processor to quickly cut the fats into the flour but add the water by hand. When adding water, always err on the side of too much rather than too little because you can always add additional flour to make the dough less sticky. Dough that is too dry will crack and crumble.

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