Classic Double-Crust Pie Dough

By norsegal8

The following pie dough is one in a series for different size pies. When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters).

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons granulated sugar
• 13 tablespoons unsalted butter, cold, cut into 1/4-inch pieces
• 7 tablespoons vegetable shortening, chilled
• 4 - 5 tablespoons ice water

Preparation

Step 1

1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.