Description
This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- the pastry can be frozen for up to 1 month.
Ingredients
- All-purpose Flour
- Kosher Salt
- Vegetable Shortening
- Unsalted Butter
- Ice Water
Instructions
- In a food processor, combine the flour and salt
- Add the shortening and pulse until the mixture resembles coarse meal
- Add the butter and pulse several times, until the butter is the size of small peas
- Sprinkle evenly with the ice water and pulse just until the dough comes together
- Transfer the dough to a lightly floured work surface and knead lightly once or twice
- Divide the dough in half
- Pat each half into a 6-inch disk
- Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight