American Pie Dough 
For One Double-Crust 9-inch Pie 

2 1/2 cups (12.5 ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
8 tablespoons all-vegetable shortening, chilled
12 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
6–8 tablespoons ice water

1. Pulse flour, salt, and sugar in food processor fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic and refrigerate at least 1 hour or up to 2 days before rolling.

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American Pie Dough for Free-Form Tart
For a rustic free-form tart, we don’t mind if the pastry isn’t as flaky, so we use butter alone, with no shortening. This dough is also a bit sweeter than our standard recipe.

Follow recipe for American Pie Dough, reducing flour to 11/4 cups (6.25 ounces) and salt to 1/2 teaspoon. Omit shortening, reduce butter to 10 tablespoons, and reduce ice water to 3 to 4 tablespoons. Do not divide dough. Flatten into single disk; wrap and chill as directed. 

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American Pie Dough For Lattice-Top Pie
This crust has a firmer texture than the basic recipe, making it easier to work with when creating a lattice top for peach pie.

Follow recipe for American Pie Dough, increasing flour to 3 cups (15 ounces), reducing shortening to 7 tablespoons, reducing butter to 10 tablespoons, and increasing ice water to 10 tablespoons. Divide dough into two pieces, one slightly larger than the other. (If possible, weigh pieces. They should register 16 ounces and 14 ounces.) Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; wrap separately in plastic and chill as directed.

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