Perfect Pie Crust

Ingredients

• 12 T cold salted butter, diced into ½-inch pieces
• ⅓ c shortening, chilled and diced into ½-inch pieces
• 3 c flour
• 1 T sugar
• 1 ½ t salt
• ½ c ice water (½ c water after ice is removed)

Method

1. 1

   Keep the butter and shortening in the fridge until ready to use.

2. 2

   In a food processor, combine the flour, sugar, and salt; pulse to combine.

3. 3

   Add the butter and shortening and pulse until the butter is the size of peas (this is what makes a flaky crust!).

4. 4

   Slowly add the ice water and pulse until the dough just starts to come together and form a ball.

5. 5

   Place the dough on Saran wrap and chill for at least 30 minutes or up to 4 days. Divide into 2, roll out, and place in pie pans.

6. 6

   For pre-baked crusts: chill the shaped crust 30 minutes, line with parchment and fill with pie weights or dried beans, bake about 15 minutes until edges are set, then remove weights, poke all over with a fork, and bake 5–10 minutes more until golden brown.

7. 7

   For pies with cooked filling: bake according to your pie recipe.