Classic Pie Dough
- 2 1/2 cups unbleached All-Purpose Flour 298g
- 3/4 teaspoon salt
- 1/3 cup vegetable shortening 60g
- 8 tablespoons cold unsalted butter 113g
- 7 to 10 tablespoons ice water 99g to 142g
- In a medium bowl, whisk together the flour and salt.
- Work in the shortening until the mixture is evenly crumbly. Dice the butter into 1/2″ pieces, and cut into the mixture until you have flakes of butter the size of a dime.
- Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.
- Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.
- Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.
- Preheat the oven to 425°F.
- Lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.