Flaky Double-Crust Pastry

Bec's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 16

Yield: 2.0 9 inch ...

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable shortening
• 1/2 cup cold unsalted butter, cut into 1/2 inch pieces (4 ounces)
• 1/4 cup ice water, plus
• 3 tablespoons ice water

Directions:

1. In a food processor, combine the flour and salt.
2. Add the shortening and pulse until the mixture resembles coarse meal.
3. Add the butter and pulse several times, until the butter is the size of small peas.
4. Sprinkle evenly with the ice water and pulse just until the dough comes together.
5. Transfer the dough to a lightly floured work surface and knead lightly once or twice.
6. Divide the dough in half; pat each half into a 6-inch disk.
7. Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

Reviews

[Allison Williams]

Moist and buttery tasting, and I couldn't have asked for an easier recipe. I used it to make a pot pie, and will use it again the next time, too!

[Melissa Spangler]

I made a lemon mergine pie yesterday using this crust and my husband raved & raved about how good it was. Finally, I've found a pie crust recipe that's a keeper!!!! Thanks, Bec for sharing this recipe.