I have been on quite the pie making journey for the last year in particular and have finally settled on my absolute favorite pie crust, so I thought I should share it with you all. My go-to used to be Crisco’s classic pie crust.
I discovered all butter crust had a nicer flavor, but was much heavier, less flaky than Crisco.
My solution? Half and half, made in the food processor, and it’s perfect every single time. It’s pliable, flaky, easy to work with and cut out, easy to make, and full of flavor.
Biggest tips: Keep your ingredients cold. Don’t overwork the dough, and above all, brush your crust with an egg wash and dust it with sugar before baking for that golden top!
(makes one double crust pie)
1/2 cup very cold butter, cut into cubes
1/2 cup Crisco vegetable shortening
2 2/3 cups all purpose flour
2 tsp salt
1/3 cup + 2 tablespoons ice water
Place your butter and shortening into a food processor fitted with a steel blade. Add the salt and flour to the mixture. Place the lid on the food processor and pulse about 6 times until the mixture has coarse, pea sized crumbs. Add 1/3 cup of water and pulse 2-3 more times. Add last two tablespoons of water and pulse 2-3 more times again.
Remove from the food processor, divide into two even disks, and roll out.