Name: Magpie Dough for Flaky Piecrust
Yield: Makes enough dough for 2 (9-inch) pies, 1 double crust or lattice top pie, 8 (4x2-inch) potpies, 12 (2x1-inch) mini pies, 1 (9x3-inch) quiche, or 8 (4-inch) hand pies
Ingredients: 2 1/2 cups (312 grams) all-purpose flour; 2 tablespoons (28 grams) granulated sugar; 1 teaspoon (6 grams) fine salt; 3/4 cup (170 grams) cold unsalted butter, cut into 1/4-inch cubes and frozen; 1/4 cup (60 grams) vegetable shortening, preferably in baking stick form, frozen, cut into 1/4-inch pieces, and put back in the freezer; 1/2 cup plus 1 tablespoon (130 grams) ice-cold water

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Photo by Steve Legato

There are three distinct, fundamental steps here: 1) weigh, 2) mix, and 3) chill. Once you've chilled your dough overnight, you can proceed with rolling, panning, pre-baking (if needed), and finishing your pie.

Cooks' Note

The wrapped, chilled dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.

Recipe notes

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