Aunt Rosie's Double-Crust Pie Dough

Photo by Michael Piazza

My Aunt Rosie was a casual, brilliant baker and a wonderful cook. She was also the kindest person I have ever known. She just threw things together as if the ingredients would know what to do. She also made the most delicious, rich-tasting pie dough and although she used lard, I have altered her recipe to appeal to a broader audience. Feel free to substitute lard for any or all of the fats used. This is the crust recipe we use for all of our pies at the bakery. 

Makes 1 double-crust or 2 single-crust pie shells

2¼ cups all-purpose flour
½ cup pastry flour
6 tablespoons cold unsalted butter
4 tablespoons vegetable shortening
1 teaspoon salt
6–10 tablespoons ice water
1 tablespoon cider vinegar 

Stir or whisk together the fl ours and salt. Rub the butter and shortening into the flour mixture with your hands or cut it in with a pastry cutter until it is crumbly and thoroughly mixed. (At the bakery we do it in a stand mixer and watch it very carefully.)

Once the flour, salt and fat are combined, add the ice water and vinegar in trickles and when the dough just starts to gather together and you can squeeze a bit of it in your hand without it falling apart, don’t add any more water. Divide the dough in half and flatten into 2 thick biscuit-high discs, about 1½ inches each. Tightly wrap these discs in plastic wrap and refrigerate until ready to use, at least an hour and up to one day in advance. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on Sweet and Savory Pies.