Double Pie Crust

2 C flour
2 t salt
½ C cold shortening plus ½ C cold butter
½ C ice-cold water

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)

18 September 2011