DOUBLE-CRUST PIE DOUGH

DOUBLE-CRUST PIE DOUGH image

Yield 2 crusts

Number Of Ingredients 6

2-1/2 cups all-purpose flour, plus extra for rolling out the dough
2 T sugar
1 t salt
8 T vegetable shortening cut into 1/2 inch pieces and chilled
12 T (1-1/2 sticks) unsalted butter, frozen
6 - 8 T ice water

Steps:

Freeze the butter in stick form until very firm. Chill the vegetable shortening. Whish together the flour, salt and sugar in a large bowl, using a fork. Grate the fozen butter on the large holes of a box grater into the flour mixture, then cut the mixture together, usig two butter or dinner knives, until the mixture resembles coarse crumbs. Sprinkle 6 T of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come toegether, stir in the remaining water, 1 T at a time, until it does. Divide the dough into two even pieces and flatten each into 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. The dough may be refrigerated, wrapped tightly in plastic wrap for up to 2 days or frozen for up to 2 months.