Pie Crust Tutorial
How to make perfectly flaky pie crust with real butter taste for your favorite sweet and savory pie recipes.
Servings: 2 9-inch pie crusts
- 2 ½ cups flour
- 1 teaspoon salt
- ¼ cup unsalted butter chilled
- ⅔ cup shortening chilled (I use butter-flavored shortening)
- 5 to 7 tablespoons ice water
Combine the flour and salt in a bowl.
Cut the butter and shortening into small cubes. Add the butter and shortening to the flour and cut it in with your hands or a pastry cutter until it resembles a very coarse meal.
Gradually add water, 1 tablespoon at a time, mixing with a fork. Stop adding water and mixing when the dough comes together into a ball.
Divide the dough in half, form each half into a round disc, and wrap in plastic. Chill for 30 minutes in the fridge.
Shape and bake the unfilled pie crust for 15–20 minutes at 450ºF.