​Classic Pie Dough

Always trust Cook's Illustrated! :) Though... they do have a lot of pie crust recipes. This Classic recipe does not rely on vodka as does the crust from the Strawberry-Rhubarb Pie.

This recipe makes 2 rounds of dough for a double crust pie - to make a single round, just halve everything. This recipe works best with a food processor - CI has a separate recipe for hand-made pie dough, but I like the dough from the Extra-flaky Pie Crust, or the Peach Hand Pies.
Makes 2 dough rounds, enough for one 9" double crust pie
Ingredients
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 8 tablespoons vegetable shortening, cut into 1/2 pieces and chilled
  • 12 tablespoons unsalted butter, but into 1/4-inch pieces and chilled
  • 6-8 tablespoons ice water

​Halved:
  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons vegetable shortening, cut into 1/2 pieces and chilled
  • 6 tablespoons unsalted butter, but into 1/4-inch pieces and chilled
  • 3-4 tablespoons ice water

Equipment
  • rolling pin
  • food processor
 Directions
  1. ​Process flour, sugar and salt in the food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over the top and pulse until the mixture resembles coarse crumbs, about 10 pulses.
  2. Transfer mixture to a large bowl. Sprinkle 6 tablespoons (3 for halved) 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 tablespoon at a time, until it does.
  3. Divide dough into two equal halves (skip if doing the halved recipe). Turn each piece of dough into a sheet of plastic wrap and press into a 4" disk. Wrap tightly and refrigerate for 1 hour (or up to 2 days). Let dough rest at room temperature for 10 minutes before rolling out.

Baking the crust (if needed, usually for a single-crust pie):
  1. Adjust oven to middle position and heat oven to 375°. 
  2. Roll dough into a 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll unto a 9-inch pie plate, letting excess dough hang over the edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place.
  3. Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang underneath itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around the edge of the pie plate using your fingers. Wrap dough-lined pie plate loosely with plastic wrap and place in freezer until dough is fully chilled and firm, about 30 minutes, before using.
  4. Line chilled pie shell with parchment paper or a double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
  5. For a partially baked crust: Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and parchment. (Crust must still be warm when filling is added.)
  6. For a fully baked crust: Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Remove weights and parchment and continue to bake crust until deep golden brown, 10 to 12 minutes longer. Transfer pie plate to wire rack and let cool completely, about 1 hour.
​
America's Test Kitchen Baking Book

Notes:
  • Dough can be frozen when wrapped in plastic wrap for up to 1 month. Allow to thaw completely before rolling.