Double Crust Pie Dough
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Pie dough that's easy to work with, flaky, and tastes great. It doesn't get any better than this.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- ¼ cup shortening, chilled
- 3-6 tablespoons ice water
Cooking Instructions
- In a bowl whisk flour, sugar and salt together to mix.
- Add butter and shortening. Cut in with pastry blender, two knives or a paddle of a stand mixer until the pieces of butter are pea-sized.
- Add water, 1 tablespoon at a time, mixing just until the dough begins to come together in a ball.
- Divide dough in two. Form each piece into a disc and chill at least 30 minutes.
Substitution(s)
- Raw pie dough can be frozen in disc form or as a bottom crust for up to 6 months
Preparation Time:
Ready In:
10 minutes
Ready In:
40 minutes
