Perfect Pie Crust (Butter and Shortening)
This Perfect Pie Crust is made with butter and shortening in a food processor. I've made it hundreds of times, and it always turns out buttery, tender, and flaky! Get all the tips to make it ahead and freeze it too!
Servings: 2 single crusts
Calories: 1407kcal
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar can add up to 1 tablespoon, if desired
- ¼ cup chilled shortening
- 12 tablespoons (1½ sticks) cold, unsalted butter cut into pieces
- 1 tablespoon white vinegar
- ½ cup very cold water
Instructions
- In a food processor, pulse together the flour, salt and sugar.
- Add the shortening and half the butter. Pulse 8 to 10 times or until mixture is coarse crumbs and some of the butter is pea-size. (Alternatively, combine in a bowl using a pastry blender or a fork.)
- In a measuring cup, combine the vinegar with the very cold water. Add the remaining butter to the food processor, and while pulsing the processor, drizzle in just enough water mixture to form dough, 5 to 8 tablespoons.
- After adding about 5 tablespoons of the vinegar-water, pinch test the dough. It should feel slightly dry but hold together when pinched. If it falls apart, add another tablespoon of the water mixture, pulse, and test again until you reach the right consistency.
- Transfer dough to a sheet of plastic wrap and use the wrap to bring the dough together in one ball.
- Halve dough, wrap each half in plastic wrap and press into discs. Chill 1 hour or until ready to use. May be kept refrigerated for 3 to 4 days or frozen for up to 4 months.
- To pre-bake crust, roll into a 12- to 13-inch circle and gently transfer to pie plate. Trim edges (or decorate as desired) and chill or freeze until very cold. Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375ºF until edges are just golden, 12 minutes. Remove foil or parchment and weights; bake another 10 to 12 minutes until cooked through. Let cool before filling.
- Follow instructions in individual pie recipes for other preparations.
Video
Notes
The nutritional facts are for ½ of the recipe (or one single pie crust).
Nutrition
Calories: 1407kcal | Carbohydrates: 121g | Protein: 17g | Fat: 95g | Saturated Fat: 50g | Cholesterol: 181mg | Sodium: 1179mg | Potassium: 187mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2099IU | Calcium: 44mg | Iron: 7mg
