Double Piecrust

Double Piecrust
Yield: two 9-inch piecrusts Prep 15 mins Chill 1 hr


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

Make It

1. Stir flour and salt in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, 1 tablespoon at a time, tossing 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.