Flaky Double Crust Pastry
This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- the pastry can be frozen for up to 1 month.
Steps
In a food processor , combine the flour and salt.
Add the shortening and pulse until the mixture resembles coarse meal.
Add the butter and pulse several times , until the butter is the size of small peas.
Sprinkle evenly with the ice water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and knead lightly once or twice.
Divide the dough in half.
Pat each half into a 6-inch disk.
Wrap in plastic and refrigerate until firm , at least 30 minutes or overnight.
Ingredients
all-purpose flour, kosher salt, vegetable shortening, unsalted butter, ice water