This old-fashioned pastry dough makes a deliciously shortbread-like crust.
This recipe can be prepared in 45 minutes or less.
If dough feels dry or crumbly, add additional hot water by the tablespoonful.
Recipe information
Yield
Makes enough dough for a double-crust 9 inch pie
Ingredients
Preparation
In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
Recipe notes
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