A Butter Shortening Pie Crust is the happy medium between an all butter pie crust and an all shortening crust. It has the flakiness of shortening and the flavor of butter, making it a perfect pie crust recipe.
Place all ingredients in a bowl to combine except ice water.
With clean hands work the mixture until ingredients resemble cracker crumbs.
Sprinkle ice water over mixture and stir slightly with fork.
Squeeze a handful of dough to see if it holds together. Mix in more as needed
Divide dough in half, wrap in plastic, and chill for an hour.
Turn out dough onto a sheet of wax paper and form it into a disk. Top with another sheet of wax paper and roll into a circle that’s about 12” diameter and 1/4” thick. Lift wax paper from the top to loosen, then replace and carefully flip the crust and do the same with the bottom wax paper.
Carefully transfer the crust to your pie plate and crimp edges as desired. Chill until ready to use.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tab. cold butter diced
- 8 tab. cold vegetable shortening
- 1/2 cup ice water
Place all ingredients in a bowl to combine except ice water.
With clean hands work the mixture until ingredients resemble cracker crumbs.
Sprinkle ice water over mixture and stir slightly with fork.
Squeeze a handful of dough to see if it holds together. Mix in more as needed
Divide dough in half, wrap in plastic, and chill for an hour.
Turn out dough onto a sheet of wax paper and form it into a disk. Top with another sheet of wax paper and roll into a circle that’s about 12” diameter and 1/4” thick. Lift wax paper from the top to loosen, then replace and carefully flip the crust and do the same with the bottom wax paper.
Carefully transfer the crust to your pie plate and crimp edges as desired. Chill until ready to use.
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