This pie crust from scratch uses both butter and shortening to create the most delicious flaky and buttery pie crust around -- and all with minimal effort. This pie crust is also great to freeze -- so make a couple batches and always have homemade pie crust on hand.
Keyword: homemade pie crust, pie crust
2 ½cupsall purpose flour
6Tbspunsalted butterchilled and cut into cubes
¾cupvegetable shorteningcut into small cubes
Place all ingredients in a food processor (except for ice water). Pulse a few times until ingredients are combined. Slowly add in ice water and pulse a couple more times until all combined.
Place dough on lightly floured surface, kneading dough just a few times to make sure all the flour is combined. Roll dough into a flattened ball and divide dough into two equal pieces. Roll out both pieces into a ball, then flatten until dough forms a disc no more than 1" thick.
Place in the refrigerator to chill at least 30 minutes (preferably 2 hours) before using.
When you're ready to use the dough, roll dough on a lightly floured surface until very thin (about ⅛" thick). Drape dough over the pie dish, cutting away any extra dough that's more than 1 ½" long from the edge. Roll up edges and crimp edges.
Note: This pie crust makes two pie crusts or one pie crust that has a top and a bottom. Use dough within 4-5 days of making. Make sure it's stored in the refrigerator. If not using within 4-5 days, place dough in the freezer for up to 3 months. Take out of the freezer and place in the refrigerator overnight before using.