Name: Piecrust
Yield: One 9-inch double crust, or two 9-inch single crusts
Ingredients: 5 to 6 tablespoons ice water, as needed; 2½ cups unbleached (all-purpose) flour; 1 teaspoon salt; 2 teaspoons sugar; 6 tablespoons solid vegetable shortening, chilled; 8 tablespoons (1 stick) unsalted butter, chilled

Preparation info

One
double crust

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2½ cups unbleached (all-purpose) flour
2 teaspoons sugar
1 teas

Method

Sift the flour, sugar, and salt into a mixing bowl. Add the chilled butter and shortening. Working quickly and using your fingertips or a pastry blender, rub or cut the fat into the dry ingredients until the mixture resembles coarse meal.
Sprinkle on the ice water, 2 to 3 tablespoons at a time, and toss with a fork. Turn the dough out onto your work surface and

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Ingredients

Method

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