American Pie Dough for Lattice-Top Pies
By America's Test KitchenPublished on August 22, 2007
Yield
For one double crust 9-inch pie
Ingredients
3 cups unbleached all-purpose flour, plus extra for dusting dough1 teaspoon table salt 2 tablespoons granulated sugar 7 tablespoons vegetable shortening, chilled10 tablespoons unsalted butter, chilled, cut into ¼-inch pieces10 tablespoons water, iced
Before You Begin
This crust has a firmer texture than the basic recipe, making it easier to work with when creating a lattice top for peach pie
Instructions
- Pulse flour, salt, and sugar in food processor fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
- Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoon more ice water if it will not come together. Shape into ball with hands and then divide dough into two pieces, one -slightly larger than the other. If possible, weigh pieces. They should register 16 ounces (454 grams) and 14 ounces (397 grams). Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; wrap separately in plastic and refrigerate at least 30 minutes before rolling.
Yield
For one double crust 9-inch pieIngredients
3 cups unbleached all-purpose flour, plus extra for dusting dough
1 teaspoon table salt
2 tablespoons granulated sugar
7 tablespoons vegetable shortening, chilled
10 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
10 tablespoons water, iced
Ingredients
3 cups unbleached all-purpose flour, plus extra for dusting dough
1 teaspoon table salt
2 tablespoons granulated sugar
7 tablespoons vegetable shortening, chilled
10 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
10 tablespoons water, iced
Ingredients
3 cups unbleached all-purpose flour, plus extra for dusting dough
1 teaspoon table salt
2 tablespoons granulated sugar
7 tablespoons vegetable shortening, chilled
10 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
10 tablespoons water, iced
Before You Begin
This crust has a firmer texture than the basic recipe, making it easier to work with when creating a lattice top for peach pie
Instructions
- Pulse flour, salt, and sugar in food processor fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
- Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoon more ice water if it will not come together. Shape into ball with hands and then divide dough into two pieces, one -slightly larger than the other. If possible, weigh pieces. They should register 16 ounces (454 grams) and 14 ounces (397 grams). Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; wrap separately in plastic and refrigerate at least 30 minutes before rolling.
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