DOUBLE- CRUST PIE DOUGH

2 1/2 cups (12 1/2 ounces)  all-purpose flour

2 tbsp sugar

1 tsp salt

8 tbsp vegetable shortening, cut into 1/2-inch pieces and chilled

12 tbsp unsalted butter, cut into 1/4-inch pieces and chilled

6-8 tbsp ice water

  1. Process flour, sugar, and salt in food until combined, about 5 seoconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses; transfer to bowl.
  2. Sprinkle 6 tbsp ice water over flour mixture. Using rubber spatula, stir and press dough until sticks together. If dough does not come together, stir in remaining  ice water, 1 tbsp att a time, until it does.
  3. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. ( Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.

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