Half and Half 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.

Credits

Ken Haedrich from one of the great pie recipe books of all time “Pie”.

Filling

Single Crust

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold, unsalted butter cut into 1/4 in. pieces
Shortening – 1/4 cup or enough to create correct texture
5 tablespoons cold water

Double Crust

3 cups flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold, unsalted butter cut into 1/4 in. pieces
Shortening – 1/2 cup or enough to create correct texture
10 tablespoons cold water

Instructions

In a bowl, mix flour, salt, and sugar. Cut in butter then shortening. 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.

Half and Half Crust Ingredients

These are the ingredients that you will need to make this recipe.

Ingredients

Flour
Sugar
Salt
Butter
Shortening