This is a really good pie crust recipe (like possibly the best I’ve ever had), that I got from Ina Garten from the foodnetwork.com. I only ever make it with butter (no shortening). I feel like it is healthier and butter has better flavor anyway. It is super flaky.
If you try it yourself and find a little shortening works better, great. Leave a comment in the comment section below about your experience for our other readers.
I live in a higher elevation, and dryer California climate, than Ina and find that I have to almost double the amount of water to get the dough to come together right. Just use your own judgement here. I always add just a little at a time to my food processor (I find this the easiest way to make dough) until the consistency is right. Using a food processor also helps avoid touching (and warming) the dough too much with your hands. As most of us know, the trick to a flaky dough is super cold ingredients.
- 1½ sticks butter (very cold, unsalted)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 Tbs sugar
- ⅓ cup cold shortening (I use more butter) = just about 2 cubes butter total
- ½ cup ice water
- Add dry ingredients to food processor and pulse a couple of times.
- Add butter and pulse about 10 times, until it looks like peas.
- Add water slowly, while pulsing, until a ball is formed.
- Quickly cut in half and wrap each piece in plastic wrap.
- Refrigerate for 30min. before rolling out.
- After crust is rolled and put in the pie pan, keep in fridge until last minute.
- Add filling just before baking and bake as pie recipe states.