- 2 1/2cups all-purpose flour
- 1 1/4teaspoons sea salt
- 6tablespoons (3/4 stick) unsalted butter, chilled and cubed
- 3/4cup vegetable shortening, chilled and cubed
- 3/4cup ice water
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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
Reprinted with permission from A Year of Pies © 2012 by Ashley English, Lark, an imprint of Sterling Publishing Co., Inc.