A good pie starts with a dependable crust, and this one is a classic for a reason—tender, flaky, and wonderfully easy to work with. Using both shortening and butter gives you the best of both worlds: structure and flake from the shortening, and rich, buttery flavor from the cold butter. This crust is perfect for fruit pies, custard pies, quiches, or any recipe where a reliable, forgiving dough makes all the difference.
INGREDIENTS:
3 cups all-purpose flour
1 cup solid shortening (Crisco), divided into 7 or 8 pieces
1/4 cup cold butter, cubed into small pieces
1 teaspoon salt
1 teaspoon sugar (optional)
4 tablespoons cold water
1 egg
1 teaspoon vinegar
METHOD:
Place the flour, salt, and sugar (if using) in a food processor. Pulse 1–2 times to combine.
Add the shortening and pulse 4–5 times, just until small pea-sized pieces form. Add the cold butter cubes and pulse 2–3 more times. Transfer the mixture to a large mixing bowl.
In a small bowl, whisk together the cold water, egg, and vinegar. Drizzle the mixture over the flour blend. Gently mix with a fork or your fingertips until the dough comes together in soft clumps. Add a few extra drops of water only if needed.
Divide the dough into two equal portions, shape each into a flat disk, and wrap tightly in plastic wrap or place in a zip-top bag. Refrigerate for at least 30 minutes to relax the gluten and firm the fats.
Working with one disk at a time, place the chilled dough between two sheets of plastic wrap. Roll to your desired thickness, rotating the dough to maintain an even circle. Gently transfer the dough to your pie pan, ease it into the corners, and trim or crimp the edges as desired.
SERVING SUGGESTIONS:
- Use as the base for apple, berry, pumpkin, pecan, or custard pies.
- Blind-bake for cream pies or tarts.
- Makes an excellent crust for savory dishes like quiche or pot pie.
- Freeze the extra disk for quick baking later.
