Butter Shortening Pie Crust Recipe
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Ingredients: |
Ingredients: 1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold unsalted butter diced
1/4 cup cold vegetable shortening
1-3 tablespoons ice water
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Directions: |
Directions:1 Place flour and salt in a large bowl, whisk to combine.
2 Add the butter and shortening and work it into the flour using a pastry cutter or two forks until the mixture resembles small peas.
3 Add 1 tablespoon of water and continue working the dough until it comes together, adding more water as needed.
4 Turn out dough onto a sheet of wax paper and form it into a disk. Top with another sheet of wax paper and roll into a circle that’s about 12” diameter and 1/4” thick. Lift wax paper from the top to loosen, then replace and carefully flip the crust and do the same with the bottom wax paper.
5 Carefully transfer the crust to your pie plate and crimp edges as desired. Chill until ready to use.
6 For a baked pie: fill according to pie directions and bake as directed.
7 For a filled pie: poke the bottom and sides of very cold crust with the tines of a fork several times. Bake at 400°F for 11-14 minutes until cooked through and slightly golden brown.
8 For a double crust or lattice pie: double the recipe, splitting the dough ball in two before rolling it out. Chill the top layer for about 10-15 minutes or until it’s firm but still workable before adding it to the top of the pie. |
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