Classic Double Crust Pie Dough
A perfectly flaky pie crust!
Servings: 2 crusts
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tablespoon granulated white sugar
- 1 1/4 teaspoon kosher salt
- 8 Tablespoons vegetable shortening cut into 1/2-inch pieces and chilled
- 12 Tablespoons unsalted butter cut into 1/4-inch pieces and chilled
- 6-8 tablespoons ice water
Instructions
- Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
- Transfer mixture to large bowl. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not stick together, stir in remaining ice water 1 tablespoon at a time.
- Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
Notes
Make Ahead: Freeze your discs of pie dough for up to 3 months.