Basic Pie Dough (Shortening-and–Butter Version)
- Yield 2 pieces
Why use shortening in a piecrust? The general thinking is that shortening aids in creating flakiness, while butter imparts flavor. This recipe creates a crust that is just that—full of tender flakes and rich in flavor.
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons sea salt
- 6 tablespoons (3/4 stick) unsalted butter, chilled and cubed
- 3/4 cup vegetable shortening, chilled and cubed
- 3/4 cup ice water
- Mix the flour and salt together in a medium-large bowl.
- Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembles coarse meal (you should still have some rather large bits of butter and shortening when you’re done).
- Slowly drizzle in the ice water and stir with a large spoon until the dough begins to clump.
- Transfer the dough to a floured work surface and, using your hands, fold it into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky.
- Divide the dough in half, shape it into two balls, and pat each ball into a ½-inch thick disk. Wrap each in plastic wrap (or try the alternative tip on page 22) and refrigerate for at least an hour.
- Proceed according to the pie recipe instructions. Makes: Dough for one double-crust pie