Butter and Shortening Pie Crust Recipe
User Reviews
5
-
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
Description
The Butter and Shortening Pie Crust Recipe uses a mix of cold butter and shortening combined with flour, sugar, a bit of sea salt, and apple cider vinegar. The dough is pulsed in a food processor and then gently combined with cold water to reach the right consistency before chilling. This resting period firms the dough for easier rolling and helps develop the texture.
The crust can be rolled out slightly larger than the pan to accommodate edges or lattice tops. Baking instructions note an initial high temperature bake to set the crust followed by lowering the heat to cook the filling thoroughly while preventing overbrowning. Protective foil can shield edges from burning.
This versatile crust supports both sweet and savory pies, adapting well to different fillings and styles. The fat blend contributes to a balance of flakiness and tenderness in the final baked shell.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt sea salt
- ¾ cup butter cold
- ½ cup shortening cold
- 1 teaspoon apple cider vinegar or white vinegar
- 1-3 teaspoons water cold
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
- Chill dough for at least 30 minutes and up to 2 days before rolling to improve texture.
- When baking filled pies, start with 15 minutes at 400°F, then reduce to 350°F for 30-40 minutes until crust is golden and filling bubbles.
- Cover crust edges with foil or a pie shield if they brown too quickly during baking.
- If making a lattice top, make one dough ball slightly larger than the other for ease of handling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
