Prep 40 mins
Cook 0 mins
This is a terrific all-purpose pie crust that you can use during the holiday season (or all year long) for your single-crust pie. This can be prepapred 2 days ahead of use; simply cover and refrigerate.
- 1 1⁄3 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
- 2 tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water (or more)
- Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
- Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively.
Jackie, all I can say is thank you, thank you, thank you. I will never do pie crusts any other way. Simple and efficient and now that is my motto since trying your recipe.
Jackie, thank you so much for posting this pie crust. I've tried many pie crust but this is the best one of all. This will be now my official pie crust. THANK YOU. :)
I must admit, making pie crust isn't my strong point. However I prod on because my husband loves his pie. I only need a single crust, now that it's just the 2 of us. This recipe is perfect and it allows me to use my food processor to boot. Easy to make and very flaky. It's a keeper. :)