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Basic Dairy-Free Double Pie Crust Pastry


Description

If you’re new to pie crust making, see my post Dairy Free Pie Crust 101. My favorite shortening is butter flavored Spectrum Naturals shortening, but I’ll use butter flavored Crisco in a pinch.


Scale

Ingredients

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup frozen shortening chopped (I put 1 cup of shortening in plastic wrap and flatten it down into a disk and freeze, then chop right before using)
  • ½ cup ice water

Instructions

  1. Measure the flour and salt into the bowl of a food processor and give it a few pulses to mix.
  2. Add half the shortening and pulse until there are no big pieces at all.
  3. Add the second half of the shortening and give it 6-8 pulses until the shortening pieces are small, about the size of a pea.
  4. Sprinkle the ice water on top and use a knife to gently swirl the water around the dough in food processor bowl.
  5. Pulse another 6-8 times until the crumbly dough comes together, but don’t overdo it.
  6. Dump the dough out onto the counter, divide into two pieces.
  7. Form into two disks, wrap in plastic wrap and refrigerate for an hour or so.