Double-Crust Pie Dough

Name: Double-Crust Pie Dough
Yield: Makes enough for one 9-inch pie
Ingredients: 2 1/2 cups (12½ ounces/354 grams), all-purpose flour, plus extra for rolling out the dough; 2 tablespoons, sugar; 1 teaspoon, table salt; 8 tablespoons, vegetable shortening, cut into ¼-inch pieces and chilled; 12 tablespoons, unsalted butter (1½ sticks), cut into ¼-inch pieces and chilled; 6 - 8 tablespoons, ice water

Desserts or Baked Goods
Dessert Pies
Holiday
Thanksgiving
Cook's Extras

Appears in Cook's Country October/November 2011

We wanted the best of two worlds: The rich flavor of a butter crust and the flakiness of a shortening crust.

SERVES Makes enough for one 9-inch pie

TIME 30 minutes, plus 1 hour chilling

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