This is a basic pie pastry made with chilled butter and shortening. Put the cut-up butter and shortening in the freezer for about 15 minutes before you begin the pie.
The recipe makes enough for one crust, and it is easily doubled for a two-crust pie or two single crust pies.
- 6 tablespoons butter
- 2 tablespoons shortening
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 to 4 tablespoons water (ice cold)
- Cut the butter and shortening into small pieces and put it in the freezer for 10 to 15 minutes before you begin.
- Sift the flour and salt into a mixing bowl; sift again. Cut in the chilled butter and shortening with a pastry blender or two knives until the fat is the size of small peas. Add 3 tablespoons of ice water and stir with a fork. Add more ice water, about 1/2 to 1 teaspoon at a time, until the dough begins to clump together.
- As soon as it is moist enough to gather into a ball, shape the dough into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Handle the dough as little as possible. Roll the chilled pastry dough out on a floured surface to about 1/8-inch in thickness. The pastry should be about 1 1/2 inches larger than the pie plate.
- The recipe makes enough for one crust. Double the recipe for a double crust pie or two single crust pies.
For a Blind Baked Crust
- If a recipe calls for a pre-baked or blind-baked crust, line the pastry with foil or parchment paper and fill it with pie weights or dried beans. Preheat the oven to 400 F. Reduce the heat to 375 F and bake the crust for 15 minutes. Remove the pie weights and foil and continue baking for about 12 to 15 minutes longer.
- Place on a wire rack to cool and then fill as recipe directs.