This recipe makes enough for a bottom and top crust or enough for a bottom crust and a braided lattice top. So in short, plenty of pie dough to go around.
Author: Alyssa
Serves: 2 pie crusts
Ingredients
2½ cup all-purpose flour
¼ teaspoon salt
3 tablespoons granulated sugar
¼ cup vegetable shortening
12 tablespoons butter, very cold and cut into cubes
¼-1/3 cup ice water*
Instructions
Place flour, salt, and sugar in a food processor and pulse a few times to combine.
Add in the shortening and butter and process until the mixture is crumbly.
With the machine running, drizzle in the ice water, starting with a ¼ cup until the mixture forms a dough. Add more, 1 tablespoon at a time as needed until the dough comes (mostly) together.
Turn the dough out onto the counter and press it together to form 1 ball, don't work the dough too much.
Split the dough in half, form into a thick disc and wrap each half tightly in plastic wrap and refrigerate for 8 hours or overnight.
Allow the dough to sit at room temperature for 15-20 minutes prior to rolling.
Notes
* I measure my ice water by placing water and ice in a glass, letting it sit for 5 minutes then I pour out ⅓ cup of ice water (without the ice)
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/cranberry-pear-ginger-pie/