BASIC PIE OR PASTRY DOUGH
One 9- or 10-inch double crust
For a 9-inch single-crust pie, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or freeze for future use).
Whisk together in a medium bowl or pulse briefly in a food processor:
- 2 ½ cups (315g) all-purpose flour
- (1 teaspoon sugar, for sweet pies)
- ½ teaspoon salt
Have ready:
- ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
- 3 tablespoons (45g) cold butter, cut into cubes
If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with:
- 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add:
- 1 to 3 teaspoons ice water
The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.