Pastry Dough for 2- Crust Pie
Instructions:
Every cook should know how to make a from-scratch piecrust. Our perfect recipe gets its flavor from butter and its flakiness from vegetable shortening. 21â„4 cups all-purpose flour 1â„2 teaspoon salt 1â„2 cup cold butter or margarine (1 stick), cut into pieces 1â„4 cup vegetable shortening 4 to 6 tablespoons ice water
Makes enough dough for one 9-inch 2-crust pie. Prep: 15 minutes plus chilling
- In large bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissorfashion, cut in butter and shortening until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
- Shape dough into two disks, one slightly larger than the other. Wrap each disk in plastic wrap and refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
- On lightly floured surface, with floured rolling pin, roll larger disk into 12-inch round. Roll dough round onto rolling pin and ease into pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie, if you like. Spoon filling into crust.
- Roll remaining disk of dough into 12-inch round. Cut 3â„4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking; center dough over filling. Or make desired pie top (opposite). Fold overhang under; make decorative edge (opposite). Bake as directed in recipe.