Pie Crust with Butter and Shortening
For a perfect pie crust that's easy to work with and is super flaky, you need butter, Crisco, and some patience. This recipe requires chilling but is easy to make.
Servings: 8 slices
Calories: 182kcal
Equipment
- Food processor or pastry blender
Ingredients
- ¾ cup cold unsalted butter 1 ½ sticks
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons sugar
- ⅓ cup vegetable shortening such as Crisco (If you don't have shortening, you can substitute butter. All butter pastry is lovely too.)
- ½ cup water
Instructions
- Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into the flour by pulsing with a food processor or using a pastry blender. Keep working until the butter is the size of small peas.
- Add the remaining ingredients to form a dough. Add the salt, sugar, shortening, and water and stir by hand or with the food processor. Mix until a dough forms. It will look slightly dry and crumbly, but should come together as a ball. If it is does not, add more water one teaspoon at a time.
- Allow dough to rest. Turn dough out onto a cutting board and divide in two. Shape the pieces into rough discs and wrap them tightly in plastic wrap. Place them in the fridge to chill for at least one hour, or up to overnight.
- Roll out and prepare for filling. Place discs to warm at room temperature for 15-30 minutes before rolling out. Unwrap the first one and place on a generously floured counter. Using a floured rolling pin, roll out to desired thickness. Carefully transfer to the pie plate and trim and crimp the edges.
Nutrition
Calories: 182kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 2mg