Preparation info

  • One

    double crust
    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • cups unbleached (all-purpose) flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, chilled
  • 6 tablespoons solid vegetable shortening, chilled
  • 5 to 6 tablespoons ice water, as needed


    1. 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.
    2. 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, using the heel of your hand, smear the dough away from you, about ¼ cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in the refrigerator for 2 hours.
    3. Remove the dough from the refrigerator and roll it out to ¼-inch thickness on a floured work surface. For a single-crust pie, line a 9-inch pie plate with half of the dough and crimp the edges. Wrap the remaining dough and refrigerate or freeze it. For a double-crust pie, line a 9-inch pie plate with half of the dough and reserve the other half for the top of the pie.
    4. To prebake, preheat the oven to 425°F.
    5. Line the dough in the pie plate with aluminum foil and fill with beans or rice to weight it. Bake for 8 minutes, then remove the beans and lining. Prick the bottom of the dough with a fork and return the pie plate to the oven until the crust is golden brown, 10 to 13 minutes longer.