Double-Crust Pie Dough
Easy, reliable double-crust pie dough made in a food processor. Flaky, tender, and perfect for fruit pies, cream pies, and savory pies.
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Servings: 2 pie crusts
Equipment
- Food processor
- Plastic wrap
- Rolling Pin
- Mixing bowl (optional)
- Pastry mat or floured surface
Ingredients
- 2 1/4 cups flour
- 3/4 teas salt
- 2/3 cup shortening
- 8-10 tbs ice cold water divided
Instructions
- In the bowl of your food processor pulse the flour and salt to mix.
- Add the shortening and pulse with short bursts until the mixture resembles cornmeal with a few larger pieces remaining.
- Through the feed tube, quickly add 7 tablespoons of water.
- Pulse until mixture just comes together. If needed, drizzle in remaining water 1 tbs at a time.
- Scrape down the sides and pulse two more times.
- Gather the mixture into a ball, kneading gently until it holds together.
- Divide dough in half and shape each portion into a thick disk about 4 inches wide.
- Wrap each portion in plastic wrap and refrigerate until cold and firm, about 1 hour.
Notes
- Keep ingredients very cold for maximum flakiness.
- Add water slowly—too much makes the dough tough, too little makes it crumbly.
- If the dough cracks while rolling, let it warm up for a few minutes and try again.
- Chill before rolling to prevent shrinking.
- Freeze extra dough for up to 3 months; thaw overnight in the fridge.
- Works for both sweet and savory pies.