All-Purpose Pie Crust
A go-to pie crust for sweet and savory pies; this recipe produces a crust that is reliably flaky, crunchy, and buttery every time.Makes 2 (9-inch) pie crusts.
Ingredients
- 3 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 tablespoons unsalted butter, chopped and chilled
- 1/2 cup shortening OR lard
- 3/4 cup cold water, with ice added
Directions
- Put flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 2-3 times to combine. Add the butter and shortening. Pulse 10-12 times, until butter is in pea-size pieces. Turn on food processor and pour in the water, keeping any ice from being added. Turn off food processor promptly once all water has been added.Turn mixture out onto a clean work surface. Some areas may be wetter than others. Work together with hands to a uniform consistency. Divide dough in even halves. Form each half into a disc. Wrap tightly in plastic wrap and refrigerate at least 30 minutes prior to using.When ready to use, roll the dough into a circle on a lightly floured surface. Turn and flour every couple of rolls to prevent sticking. Transfer to pie/tart pan, fold over or trim off excess, and bake according to recipe directions.
Notes
Pie dough is great to freeze! I like to always make two crusts, even if I only need one, so I can have one on hand for later. If freezing, put tightly plastic-wrapped dough disc in a freezer bag prior to freezing. It will keep for 3 months. Thaw in the refrigerator overnight.
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