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No-Fail Double-Crust Pie Pastry

By
Test Kitchen
Fall 2023
This simple double-crust pie pastry yields tender, flaky dough that holds up beautifully in both sweet and savory pies, making homemade baking effortless.

Recipe Information

Total Time:
Yield:
2 piecrusts

Ingredients

3 cups all-purposed flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup cold all-vegetable shortening

1 large egg, beaten

½ cup ice water

1 tablespoon white distilled vinegar

Directions

  1. In a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
  2. In a small bowl, whisk together egg, ice water and vinegar. Add egg mixture to flour mixture all at once. Using a fork, stir just until all flour is moistened and pastry begins to come together. Gather pastry; gently press together to form a ball. Divide pastry ball into 2 smaller balls. Flatten each into a disk. Wrap each pastry disk with plastic wrap and let rest for 10 minutes.
  3. If desired, place wrapped pastry disks in a resealable plastic bag. Store in refrigerator up to 2 days. Let wrapped refrigerated pastry stand at room temperature for 15 minutes before using.

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