Double-Crust Pie Dough

Name: Double-Crust Pie Dough
Yield: Makes enough for one 9-inch pie
Ingredients: 2 1/2 cups (12½ ounces), 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

5 comments

Appears in Cook's Country October/November 2011

Desserts or Baked Goods

Dessert Pies

Cook's Extras

SERVESMakes enough for one 9-inch pie

TIME30 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

For our Double-Crust Pie Dough recipe, we wanted the best of two worlds: The rich flavor of a butter crust and the flakiness of a shortening crust. Combining the two fats gave our pie dough optimum flavor and texture. To quickly cut the fat...

This is a members' feature.