Half and Half Crust

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 Crust

Half And Half Pie Crust

An easy way to start baking a butter crust.
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert


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


  • In a bowl, mix flour, salt, and sugar
  • Cut in butter, then shortening.
  • Form a well in the flour mixture and add water.
  • 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 2 hours 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.