Double-Crust Pie Dough
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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.
WHY THIS RECIPE WORKS
For our Double-Crust Pie Dough recipe, we wanted the best of two worlds: The rich flavor of a butter crust and the flakiness of a shortening crust. Combining the two fats gave our pie dough optimum flavor and texture. To quickly cut the fat...