I use a food processor to make my pie crust. You can do it by hand if you don’t have one, it just takes more elbow grease.
I used to buy the store bought stuff. Now I make this pie crust ahead of time and keep it the freezer. It's so much more flaky and delicious than the store bought kind. This recipe makes 2 pie crusts, so one for the bottom and one for the top.
- 2 cups All Purpose Flour
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 12 Tablespoons chilled Butter (1 1/2 sticks), cubed
- 1/2 cup chilled Vegetable Shortening
- 1/3 cup Ice Water
Make sure you have all of your ingredients pre-measured and ready to go, you need to work quickly as you want the cold ingredients to stay cold.
Add the flour, sugar, salt and cubed butter to the food processor and pulse it 6 times to get the butter broken apart.
Add the shortening to the food processor and close the lid.
As you continue to pulse about 3-4 more times, add the ice water.
Take off the lid and feel the dough, it will look like a bunch of lumps, but when you squeeze it together with your hand it should hold together as one. (You do NOT want to make the dough into one mass using the food processor blade.)
Turn the entire bowl out onto a flat surface.
Working with the heel of your hand, quickly press the dough together by pushing it together and then out in front of you. If the dough sticks to you or your surface, sprinkle a tiny bit of flour. If it seems too dry, add a few more drops of water.
Form the dough into a round disc and divide the disc in half.
Wrap each half in plastic wrap and then put into a ziploc.
Let the dough chill in fridge at least 2 hours before using or freezing.
Use the dough for your pie crust after 2 hours, or freeze to use later.