Makes two crusts

Active time: 30 minutes 

Total time: at least 1 hour, 30 minutes to allow time to chill (longer is better) 

INGREDIENTS

• 5 Tbsp. cold shortening 
• 5 Tbsp. cold butter  
• 1 cup all-purpose flour 
• 1 cup cake flour 
• 2 tsp. sugar 
• 1 tsp. salt 
• 1/2 cup ice water (approximately) 

This recipe makes a light and flaky crust that pairs beautifully with many fillings, including our favorite cherry pie. It’s important to keep the ingredients cold while you’re preparing this dough because it prevents the butter and shortening from melting too soon. When the fat melts in the oven, it’ll make steam pockets that create a delicious, flaky crust. These crusts can be made up to three months in advance and stored in the freezer until they’re ready to use. 

INSTRUCTIONS

1. Combine the flours, sugar, and salt in a bowl and place in the freezer for at least 30 minutes (preferably a couple of hours) along with food processor components.  
2. Remove butter and shortening from the refrigerator and cut into ½” cubes.  
3. Fill a cup with ice and water to chill. 
4. In a food processor, add the chilled flour mixture, butter, and shortening. Pulse until just combined, around four times. 
5. With the processor running, add four tablespoons of the ice water (leave the ice in the bowl). Stop the processer, scrape the sides of the bowl to make sure everything is combined, and pulse one more time.  
6. Test the consistency of the dough – it should resemble the texture of crumbled feta cheese. Add additional ice water as needed, pulsing briefly in the food processor to combine.  
7. When the dough reaches the right consistency, place it onto a large sheet of plastic wrap. Dump the dough onto a large sheet of plastic wrap. Use your fingers to break up any large clumps and evenly distribute moisture. 
8. Form the dough into a square, wrap it tightly in plastic, and flip it so the seam is on the bottom. Using the palm of your hand, press the dough through the plastic to compact it. This technique is called “Fraiser-ing” and helps spread out the butter for a flakier crust. 
9. Refrigerate the dough for at least 30 minutes, preferably four hours. 
10. When the dough is finished chilling, remove it from the fridge and weigh portions for the top and bottom crust – about 10 oz. for the bottom and 8 oz. for the top. If you’re making this in advance, put the dough in a freezer-safe bag or container, and freeze for up to three months. Once thawed, use it within three days. 
11. When you’re ready to make the pie, roll out the bottom crust on a lightly floured surface into a circle about 1/8” thick, then place in a standard 9” pie tin. Add your filling. 
12. Roll out the top crust. You can either lay the top crust as-is on the pie, trimming the excess dough, then crimping the edges and poking a few holes in the top with a fork to allow steam to escape, or add a more ornate look with a lattice top. 
13. (Optional) To create a lattice top, use a knife or pastry wheel to cut the dough into even strips—1/2 to ¾” wide. You can go thinner or thicker depending on your design preference. Lay half of the strips horizontally across the top of the pie, spaced evenly. Fold back every other horizontal strip halfway. Place a vertical strip down the center of the pie. Unfold the horizontal strips over the vertical one. Then fold back the opposite horizontal strips and lay another vertical strip next to the first. Repeat this process, alternating the folded strips, until the lattice is complete. 
14. Trim the excess dough from the edges. Press the ends of the strips into the bottom crust to seal. You can crimp the edges with a fork or your fingers for a decorative finish. 
15. Bake according to the pie recipe’s instructions. 

Enjoy! Check out our recipe for cherry pie here.