This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
This recipe makes 2 crusts - enough for 1 double pie or 2 single pies
Make sure butter stays very cold. Cut cold butter into small squares about 1/2 inch size and put in the fridge.
Weigh or measure dry ingredients and mix together.
Add the shortening to the flour and cut it in with a pastry blender until just combined.
Add the butter squares to the mixture and work it roughly with your fingers or a pastry cutter. Don’t overwork, the dough should be rough with smaller and larger chunks of butter in the mixture. Working the butter in entirely will result in a tough, chewy crust. When the crust is baked, the moisture in the chunks of butter converts to steam forming little air pockets throughout the crust, giving it that ultra flakiness we all love.
Drizzle the ice water over the flour mixture, (see notes) toss gently with a fork to combine. Add up to an additional tbsp. to make a cohesive mixture. The mixture may appear somewhat dry. The flour will continue to hydrate during the rest period in the fridge.
Split the mixture in half. Each half should weigh about 12 ounces for 2 single-crust pies or for a double-crust pie the dough for the bottom crust should weigh 12.5 ounces and the top crust 11.5 ounces. Shape the dough into 2 disks using my 1st. secret technique!
Refrigerate each disk for a minimum of 60 minutes or up to 3 days before using it. If not using right away make sure the disk is well wrapped so it doesn't dry out.
Once the dough has rested and chilled roll it out between sheets of plastic wrap. Add a very small amount of flour if needed. Use the pie crust dough in your favorite pie recipes.
To bake a pie crust for an unbaked pie. i.e. cream pie or fresh fruit pie. Preheat the oven to 425 degrees. Roll out the pie crust and position in your pie pan. Use a fork to make holes in the bottom and sides of the crust. Line the pie crust with some parchment or aluminum foil. Weight the crust down with pie weights or dried legumes (beans). This keeps the crust from shrinking during baking. Bake for 10 minutes and carefully remove the legumes or weights and liner. Shield the edges with a pie shield or strips of aluminum foil. Return the pie crust to the oven and bake another 10 minutes or until it is golden brown. Let the crust cool completely before filling.