Pie Dough for Lattice-Top Pie
By Andrea GearyPublished on July 30, 2013
Time
20 minutes, plus 1 hour chilling
Yield
For One 9-inch Lattice-Top Pie
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour 2 tablespoons sugar 1 teaspoon salt 7 tablespoons vegetable shortening, cut into ½-inch pieces and chilled10 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 30 minutes10 - 12 tablespoons ice water
Instructions
- Process flour, sugar, and salt 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 until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl.
- Sprinkle 5 tablespoons ice water over flour mixture. With rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of your hand, adding up to 2 tablespoons remaining ice water if necessary. (Dough should feel quite moist.) Turn out dough onto clean, dry counter and gently press together into cohesive ball. Divide dough into 2 even pieces and flatten each into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.
Time
20 minutes, plus 1 hour chillingYield
For One 9-inch Lattice-Top PieIngredients
3 cups (15 ounces/425 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
7 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
10 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 30 minutes
10 - 12 tablespoons ice water
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
7 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
10 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 30 minutes
10 - 12 tablespoons ice water
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
7 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
10 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 30 minutes
10 - 12 tablespoons ice water
Why This Recipe Works
The open nature of this reliable, delicious, lattice crust lets moisture cook off as the pie bakes.
Instructions
- Process flour, sugar, and salt 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 until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl.
- Sprinkle 5 tablespoons ice water over flour mixture. With rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of your hand, adding up to 2 tablespoons remaining ice water if necessary. (Dough should feel quite moist.) Turn out dough onto clean, dry counter and gently press together into cohesive ball. Divide dough into 2 even pieces and flatten each into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour or up to 2 days.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments