Double Crust 10-Inch Pie Dough

• servings: Yield: 2 crusts
• active time: 15 mins
• total time: 15 minutes

Ingredients

2 2/3 cups all-purpose flour

1 teaspoon salt

1 cup shortening (well-chilled; can use butter-flavored shortening)

4 to 8 tablespoons water (ice cold)

Directions

Steps to Make It

Gather the ingredients.

In a large bowl, combine flour and salt. Using a pastry blender, cut in the shortening just until marble-size clusters of dough form.

Sprinkle water over dough and, using a pastry blender initially, mix lightly. Then, using your fingertips only, bring the dough together to form a ball.

Divide dough in half, shape into disks, and wrap each in plastic. Let them rest at room temperature for at least 10 minutes before rolling.

Flour rolling pin lightly and roll each piece of dough on a lightly floured silicone mat or another surface. Roll to at least a 12-inch diameter for a 10-inch pie pan. Fit the bottom crust into your pie pan and fill.

Place the second rolled crust on top of the filling. Turn the overhanging pie dough under, pressing the bottom and top together, and flute the edge by pinching the dough between your thumb and forefinger at evenly spaced intervals.

Bake your pie according to the recipe's directions.

Enjoy!

Notes

If you find you always have trouble rolling out pie dough, it's worthwhile to get a silicone rolling mat. Its non-stick nature will make it much easier to get your dough off the rolling surface intact.

A pastry blender, also called a dough blender, is a tool that has narrow metal strips attached to a handle. It is the right tool for mixing shortening or butter into flour. If you don't have one, it is an excellent addition if you wish to make any dough.

Brush the top (but not the fluted edge) with a little milk for a lighter crust or with egg wash for a darker crust, and sprinkle with sugar, if desired.