Double-Crust Pie Dough

From Cook's Country | October/November 2011

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 fats into the flour, we turned to our food processor, but… read more

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 fats into the flour, we turned to our food processor, but preferred to add the water by hand. In this recipe, we err on the side of too much water. Pie dough that is too dry will crack and crumble.

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Makes enough for one 9-inch pie

Ingredients

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