This homemade pie crust calls for shortening and butter. The butter adds flavor while the shortening adds flakiness. The final product is a pastry sturdy enough for all your pie needs.
Prep Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 8
Ingredients
1 ½cups(195g)all-purpose flour
2tablespoonsgranulated sugar
¼teaspoonsalt
5tablespoons(70g)unsalted butter, cold & cut into pieces
4tablespoons(46g)vegetable shortening, cold & cut into pieces
5tablespoonsice water
Instructions
Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed.
Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil sized crumbs form. A few larger bits are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
When ready to use, roll the dough into a circle that's about 4-inches larger than the diameter of your pie pan. Gently place it in the pie pan without stretching it.
Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired.
Notes
If you prefer not to use shortening, you can use cream cheese in its place. Avoid using all butter as this will make the crust delicate and it may be difficult to roll out.
Try using vodka or heavy cream instead of water. Vodka inhibits gluten development so the crust stays tender, light, and flaky. Heavy cream will yield a softer, richer crust.
Double the recipe if a top crust is needed. Divide the dough in half and wrap each half tightly in plastic wrap before refrigerating.
Make ahead tip
Prepare the pie dough through step 2 and freeze the discs for up to 3 months. Thaw in the refrigerator overnight before using.