Equipment
Ingredients
Dry Ingredients
- 280 g all-purpose flour, chilled
- 5 g kosher salt
Fats and Liquids
- 198 g vegetable shortening, frozen or very cold, cubed
- 80 ml ice water, very cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1385 kcal
- Protein
- 14 g
- Carbohydrates
- 107 g
- Fat
- 100 g
- Fiber
- 4 g
- Sugar
- 0 g
- Sodium
- 978 mg
- Saturated Fat
- 25 g
- Trans Fat
- 13 g
- Monounsaturated Fat
- 41 g
- Polyunsaturated Fat
- 28 g
- Potassium
- 150 mg
- Calcium
- 23 mg
- Iron
- 1.7 mg
- Magnesium
- 31 mg
- Phosphorus
- 151 mg
- Zinc
- 1.0 mg
- Vitamin E
- 6.2 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.8 mg
- Folate
- 36 mcg
- Water
- 57 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, whisk together the chilled all-purpose flour and kosher salt until evenly combined.
Add the very cold vegetable shortening to the flour. Using a pastry blender or two forks, cut the shortening into the flour mixture until it resembles coarse cornmeal with several larger, pea-sized pieces remaining. Do not overwork.
Drizzle the ice water over the mixture, 15ml at a time, gently tossing with a fork. Stop adding water when the dough holds together easily when squeezed in your hand.
Turn the shaggy dough out onto a clean work surface. Divide it equally into two portions. Shape each portion into a flat disk, about 2 centimeters thick, handling the dough as little as possible to keep the shortening cold.
Wrap each disk tightly in plastic wrap and transfer to the refrigerator. Chill for at least 1 hour to allow the gluten to relax and the fat to firm up before rolling out and baking at your desired recipe temperature, typically around 200°C/400°F.
Chef's Notes
- Molly O'Neill championed the reliability of vegetable shortening for an exquisitely flaky crust, as it contains 100 percent fat and remains solid at room temperature, making it very forgiving to work with.
- To ensure maximum flakiness, place your mixing bowl and pastry blender in the freezer for 15 minutes before starting.
- The visible pea-sized clumps of shortening in the raw dough are crucial; as they melt during baking, they create steam pockets that result in a perfectly layered crust.
- Always let the chilled dough sit at room temperature for 5 to 10 minutes before rolling out to prevent the edges from cracking under the rolling pin.
Storage
Refrigerator: 3 days — Wrap tightly in plastic wrap to prevent drying.
Freezer: 3 months — Wrap in a double layer of plastic wrap and place in an airtight bag.
Troubleshooting
Dough is crumbly and will not come together when shaped
Cause: Insufficient hydration or flour was measured too heavily
Fix: Sprinkle an additional 5 to 10ml of ice water over the dry spots and gently fold until the dough coheres
Prevention: Add ice water gradually until the dough just holds its shape when squeezed, which may require slightly more water depending on ambient humidity
Pie crust shrinks severely during baking
Cause: Gluten was overdeveloped by overmixing or insufficient resting time
Fix: Cannot be fixed once baked
Prevention: Mix only until just combined and ensure a full 1 hour chilling period
Cultural Context
Molly O'Neill, a prolific food writer and cookbook author, meticulously documented the rich tapestry of American home cooking. Her advocacy for approachability in baking solidified the vegetable shortening pie dough as an essential, foolproof technique in the American culinary repertoire. This classic double-crust recipe stands as a testament to her philosophy that perfectly executed, humble ingredients yield the most memorable desserts.
