Recipe courtesy of Shirley Rooney

Pie Crust

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  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 2 pie crusts
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Ingredients

1 cup unsalted butter

1 cup solid vegetable shortening

4 cups cake flour

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons kosher salt

1/4 to 1/2 cup cold water

Directions

  1. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan.
  2. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

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