Best Pie Crust Recipe With Butter And Shortening
Nothing beats a homemade pie crust – especially one that's made with both butter and shortening. The combination of the two fats results in a crust that's both flaky and flavorful. While it may seem daunting to make your own crust, it's actually quite simple with the right recipe and technique. Here's our favorite recipe for the best pie crust with butter and shortening.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup vegetable shortening, cold
- 3-4 tablespoons ice water
Instructions:
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold butter and shortening to the bowl. Using a pastry cutter or your fingers, cut the fats into the flour mixture until it resembles coarse sand with some larger pieces of fat remaining.
3. Add 3 tablespoons of ice water to the bowl and stir with a fork until the dough begins to come together. If the dough is too dry, add another tablespoon of ice water.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together in a ball. Flatten the ball into a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
7. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about 1/2 inch overhang.
8. Fold the overhang under and crimp the edges of the dough. Prick the bottom of the crust all over with a fork.
9. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
10. Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for another 10-15 minutes, or until the crust is golden brown and fully baked.
Tips:
- Be sure to use cold butter and shortening for the best results.
- Don't overwork the dough – it should be just barely coming together.
- If you don't have pie weights or dried beans, you can use a layer of aluminum foil and fill it with sugar.
- This recipe makes enough dough for one 9-inch pie crust. Double the recipe if you need a top crust as well.
Conclusion:
With this recipe, you'll be able to make a delicious and flaky pie crust every time. Whether you're making a sweet fruit pie or a savory quiche, this crust will be the perfect base. So next time you're in the mood for pie, skip the store-bought crust and give this recipe a try!
