Buttery, easy, flaky pie crust that will turn out perfect every time. Easy to make with just 5 basic ingredients!
Keyword Easy Pie Crust, Flaky Pie Crust, Pie Crust
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 1double pie crust (top and bottom)
4tablespoonscold buttercubed or cut into small pats
In a large mixing bowl, cut shortening, butter, and flour together (add salt if you're using). A pastry blender is preferred, but as a newlywed without a well stocked kitchen, I have used a fork with success.
Then add cold water and stir with a fork until it forms a ball. If there's still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.
Divide in half, and form into discs. (If you're only using half, you can freeze the other half now.) Cover in plastic wrap. Let the dough chill in the refrigerator for at least 30 minutes before rolling out.
If you need a baked pie shell, bake in a 400°F oven for 14-15 minutes, or until the crust is cooked through and no longer translucent.
Nutrition facts are for ⅛ of the pie crust.
Be sure to use COLD ingredients. Let water with ice in it (remeasure before use!) and keep butter refrigerated until the last minute.
You can use this pie crust right away, but it's much easier to work with if you refrigerate for at least 30 minutes before use.
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