This pie crust recipe is slightly different from my other one, in that it is less sweet. I prefer this recipe when making savory / meat pies. Generous portion, tender, flaky (more so than my other one) and delicious! Classic, simple flavor that actually goes great with both sweet and savory pies.
Pie Dough For Tender, Flaky Crust
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 1/2 stick cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup (1 stick) cold butter-flavored vegetable shortening, cut into 4 pieces
- 1/2 cup ice cold water
. In a large mixing bowl, blend flour, salt, and sugar until combined. Add butter and shortening, cut the butter/shortening into the flour using 2 butter knives or a pastry cutter. Continue cutting/blending until none of the butter/shortening pieces are larger than a pea.
2. Sprinkle water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Roll out to ¼ inch thick between 2 sheets of wax paper or parchment paper and use as top and bottom crusts for our favorite pie.