Recipe by Bay Laurel
As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:)
Top Review by jmeloveschicken
easy and AMAZING!! I used this for a chicken pot pie and it was a huge hit. I didn't bake before filling (and was a little worried as the dough is pretty sticky) but it still came out beautifully browned on the bottom. I used a 9x13 pan and this recipe was enough for a double crust. It's buttery, flakey, perfect for any pie. IMO....Best. Crust. Evarrr.
- 2 1⁄2 cups all-purpose flour
- 1 1⁄4 teaspoons salt
- 1 cup unsalted butter, cold
- 1⁄4 cup vegetable shortening, chilled
Directions See How It's Made
- In a bowl, combine flour and salt with a rubber spatula.
- Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
- Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
- With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.