Ingredients
- 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
- 2 tablespoons vegetable shortening
- 5 tablespoons ice water, or as needed
Directions
Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
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By PWog
downtown St. Lo...
on November 13, 2011
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This was so easy to make! I made a strawberry pie filling and it was absolutely delicious. Thanks!
By megandillenbeck...
greenfield, 61
on August 16, 2010
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Ive only made homemade pie crust one other time, which was a disaster! Well not this time!! This recipe was very easy to follow and the dough was easy to roll out-no tears! The end product was flaky, moist, and just sweet enough. I used this crust with Paula Deen's "Pecan Crumble Pumpkin Pie" and it was delicious! The crust was sweet enough to balance out the pie, but not so sweet where it made you sick. I will definitely be using this recipe in other pie recipes and I would recommend this recipe to anyone, especially pie crust amatuers such as myself!
By susie.lockhart_...
purcellville, 86
on May 16, 2010
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The recipe called for 6 tablespoons ( 1 stick my sticks come with eight tablespoons so I was not sure which to use. I chose the six and it came out fine.
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