1/4 C shortening, chilled and cut into 1/4-inch pieces
1/2 C cold unsalted butter, cut into 1/4-inch pieces
3-4 Tbsp ice water
Instructions
In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening first and then butter until flour mixture resembles coarse corn meal, with butter bits no larger than small peas.
Fold in 3 tablespoons of ice water. Dough should stick together; add remaining tablespoon of ice water if needed.
Shape into a ball and flatten into a oblong disk. Wrap in plastic wrap and refrigerate for 30 minutes or more. (Pie crust can be made up to 2 days ahead.)
Originally Submitted
1/9/2011
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