If the taste of homemade pie crust crumbling with every buttery bite has your mouth watering, this butter and shortening pie crust has your name written allllll over it! It's flaky, with a rich, buttery flavor and it's the perfect envelope to deliver your favorite pie filling!
Ingredients
3cupsall-purpose flour
2tablespoonsgranulated sugar
½ teaspoonsea salt
¾ cupbutter, cold
½ cupshortening, cold
1teaspoonapple cider vinegar, or white vinegar
1-3teaspoonscold water
Instructions
Combine the flour, sugar, and sea salt in the bowl of a food processor and pulse to combine.
3 cups all-purpose flour, 2 tablespoons granulated sugar, ½ teaspoon sea salt
Add the shortening and butter and pulse to combine. The dough should look a little like wet sand at this point.
¾ cup butter, ½ cup shortening
Transfer the dough to a large bowl and add the vinegar and 1 teaspoon of cold water. Working with just the tips of your fingers, combine everything just until the dough forms a ball, adding more cold water if needed.
1 teaspoon apple cider vinegar, 1-3 teaspoons cold water
Divide the dough into 2 balls, wrap the balls in parchment paper, and place them into the fridge for at least a half hour, or up to 2 days. (If you are making a lattice top, like in the pictures, make one ball slightly larger than the other.)
Take one ball of dough out of the fridge, remove the parchment paper, and place it on a piece of lightly floured parchment paper. Press it down with the heel of your palm and dust it lightly with flour.
Use a rolling pin to roll the dough into a rough circle about 2 inches larger than your pie pan. If the dough starts to crack at the edges of the circle use your fingers to squish it back together.
Pick the dough up using the parchment paper (our extra flaky dough is quite soft and a bit tricky to pick up) and use it to guide the dough into the pie pan. Place the pie pan into the fridge.
Fill your pie with your desired filling and then roll out the second pie crust and place it on top. You can also cut strips to make a lattice top. Crimp the edges of the dough together. See notes for baking recommendations.
Notes
Every pie bakes a little differently, so it is best to follow the directions in the pie recipe you are using. But if you are creating your own pie filling, bake the filled pie for 15 minutes at 400 degrees Fahrenheit, then turn your oven down to 350 degrees Fahrenheit and continue to bake it for another 30-40 minutes, until the filling is hot and bubbling and the crust is golden. TIP: cover the edges of the pie with aluminum foil or a pie shield if the crust is browning too quickly.