Double-Crust Pie Pastry

Double-Crust Pie Pastry
Yield: 1 double crust Prep 20 mins


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled
  • 6 - 8 tablespoons cold water

Make It

1. Stir together flour and salt in medium-size bowl. Cut in butter and shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together.

2. Divide pastry in half; shape each half into a disk. Wrap in plastic wrap. Chill for 1 hour or up to 2 days.