For a fruit pie that is to be filled quite high, divide the dough slightly unevenly, using the larger piece for the top crust. Keep all ingredients cold.
- Yield: Makes one 9-inch double-crusted pie
Source: Martha Stewart Living Television, November 2000
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
- 4 tablespoons vegetable shortening, chilled
- 6 to 10 tablespoons ice water
Place flour, salt, and sugar in a large bowl; whisk to combine. Add butter and shortening to the flour mixture. Using a pastry cutter or two table knives, cut in the butter and shortening until the mixture resembles coarse meal. Gradually add ice water, mixing with a large fork, using just enough so the dough holds together.
Turn the dough out onto a lightly floured work surface. Divide dough in two. Place each piece on a sheet of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat disc with your fists. Wrap in the plastic, and chill for at least one hour.