A Step Toward A Butter Crust
This a great recipe to get you started with a butter crust. It makes use of both butter and shortening, creating a crust that has the taste and crunch of a butter crust. Combining shortening and butter gives you the added advantage of a dough that is easy to work with.
Half And Half Pie Crust
An easy way to start baking a butter crust.
Ingredients
Single Crust
- 1 1/2 cups flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup cold, unsalted butter cut into 1/4 inch pieces
- 1/4 cup shortening; more if needed to get correct texture
- 5 tbsp cold water
Double Crust
- 3 cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup cold, unsalted butter cut into 1/4 inch pieces
- 1/2 cup shortening or enough to create correct texture
- 10 tbsp cold water
Instructions
- In a bowl, mix flour, salt, and sugar
- Cut in shortening, then butter.
- Form a well in the flour mixture and add water (do not use milk).
- Using a fork, gather dough together until mixture is moistened.
- Flatten into a 6 in. disk (two disks for a double crust), wrap with plastic, and store in refrigerator for at least an hour before rolling out.
- When ready to put pastry into pie plate, roll out dough disks on a a lightly floured surface to fit a 9 inch pie plate. Flute edges.