Butter and Shortening Pie Crust Recipe

Name: Butter and Shortening Pie Crust Recipe
Prep time: 30 min
Total time: 1 h
Yield: 12 double
Ingredients: 3 3 cups all-purpose flour; 2 2 tablespoons granulated sugar; ½ ½ teaspoon sea salt; ¾ ¾ cup butter; ½ ½ cup shortening; 1 1 teaspoon apple cider vinegar; 1-3 1-3 teaspoons cold water

User Reviews

5.0

90 reviews

Excellent

Prep Time
30 mins
Additional Time
30 mins
Total Time
1 hr
Servings
12 double
Calories
299 kcal
Course
Dessert
Cuisine
North American

Butter and Shortening Pie Crust Recipe

Iris Warren

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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!

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Ingredients

Servings

3 3 cups all-purpose flour
2 2 tablespoons granulated sugar
½ ½ teaspoon sea salt
¾ ¾ cup butter cold
½ ½ cup shortening cold
1 1 teaspoon apple cider vinegar or white vinegar
1-3 1-3 teaspoons cold water

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Instructions

Combine the flour, sugar, and sea salt in the bowl of a food processor and pulse to combine.
Add the shortening and butter and pulse to combine. The dough should look a little like wet sand at this point.
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.
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.

Nutrition Information

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Serving 1 slice (of 12) Calories 299kcal (15%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 2g Cholesterol 31mg (10%) Sodium 189mg (8%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 355IU (7%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12double

Amount Per Serving

Calories 299 kcal

% Daily Value*

Serving	1 slice (of 12)
Calories	299kcal	15%
Carbohydrates	26g	9%
Protein	3g	6%
Fat	20g	31%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	2g	100%
Cholesterol	31mg	10%
Sodium	189mg	8%
Potassium	37mg	1%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	355IU	7%
Calcium	8mg	1%
Iron	1mg	6%