The Best Pie Dough - Double-Crust 8- or 9-inch Pie

Name: The Best Pie Dough - Double-Crust 8- or 9-inch Pie
Yield: For a double-crust 8- or 9-inch pie
Ingredients: 2 1/4 cups, unbleached all-purpose flour; 1 teaspoon, table salt; 2 tablespoons, granulated sugar; 11 tablespoons, unsalted butter, cold, cut into 1/4-inch pieces; 7 tablespoons, vegetable shortening, chilled; 4 - 5 tablespoons, ice water

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Appears in Cook's Illustrated September/October 1994

Desserts or Baked Goods

Dessert Pies

Holiday

Thanksgiving

To meet the home cook's most difficult challenge, we tested 35 variations of all-purpose pie pastry and came up with a no-fail master recipe.

SERVESFor a double-crust 8- or 9-inch pie

TIME20 minutes, plus 30 minutes chilling

WHY THIS RECIPE WORKS

In search of the best pie dough recipe, we found that all-butter crusts have good taste, but they are not as flaky and fine-textured as those made with some shortening. All-shortening crusts have great texture but lack flavor. We experiment...

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