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.
Martha Stewart Living Television, November 2000
Yield Makes one 9-inch double-crusted pie
- 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.
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