This pie crust recipe is the result of several years of tweaking. It was developed by compiling a few different pie crust recipes & hints from several sources, and a bit of experimenting. I have had wonderful results every time with this recipe. You could say this pie crust is a cross between American and French crusts, since it includes both shortening (for flakiness) and butter (for richness of flavor), that was a tip I got from America's Test Kitchen. This pie crust is great for both sweet and savory pies (I cut the sugar to 1 tbs, for Savory pies). Warning: If you start making this crust, you may never opt for the easy out of ready made pie crusts again. This is the pie crust recipe I use for all my pies. It is featured here in my Pineapple Pie Recipe.
- 2 ½ cups of flour all-purpose
- ½ cup cold shortening I use the Crisco sticks, half a stick per crust
- ¾ cup cold butter I use salted butter, 1 ½ sticks
- ½ tbs. kosher salt
- 1 ½ tbs. sugar
- 6 tbs. of ice water add 1 or 2 more if necessary
- Pulse the dry ingredients in a food processor, to mix.
- Add the cold shortening in pieces. Pulse a few times.
- Cut the butter in chunks and add to mixture. Pulse until the butter chunks are about the size of pencil eraser.
- Add the water a little bit at a time and lightly kneed into dough. (6 tbs. should be enough, only add more if crust is too crumbly to work into a ball)
- Split the dough in half, roll in balls and wrap in plastic wrap.
- Chill in the refrigerator at least 45 minutes.
- Roll out pie crust on floured surface.
Want some of that yummy filling? Check out my Pineapple Pie Recipe.