Recipes Double-Crust Pastry Be the first to rate & review! Plus: More Dessert Recipes and Tips By The Food & Wine Test Kitchen Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 double-crust 9-inch pie Ingredients 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 3 tablespoons cold vegetable shortening or lard 4 to 5 tablespoons ice water Directions In a food processor, combine the flour and salt and pulse a few times to mix. Add the butter and shortening and process until the mixture is rough textured, with particles the size of peas. Add 3 tablespoons of the ice water, 1 tablespoon at a time, pulsing briefly after each addition. Add another tablespoon of the water and pulse just until the dough begins to hold together. Add 1 more tablespoon of water if necessary. Transfer the dough to a lightly floured surface and gather it into a ball, handling it as little as possible. Divide the dough in half. Pat the 2 pieces into disks, wrap in wax paper and refrigerate for at least 20 minutes or overnight before rolling out. Rate it Print