Ingredients: |
Ingredients: 2½ cups unbleached all-purpose flour, plus extra for dusting
2 tbsps. sugar
1 tsp table salt
8 tbsps. vegetable shortening, chilled, cut into 1/2-inch pieces (I use Crisco)
12 tbsps., unsalted butter, chilled, cut into ¼-inch pieces
6-8 tbsps. ice water
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Directions: |
Directions:Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
Transfer mixture to large bowl. Sprinkle 6 tbsp ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining ice water, 1 tbsp at a time, until it does. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic srap and flatten each into 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)
Roll dough into 2, 12 inch rounds and fit into pan for filling and baking. If baking fresh fruit pie, place pie on heated baking sheet, in preheated 425º oven, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375º, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, about 30-35 minutes longer. Let pie cool on wire rack to room temperature about 4 hours. |
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