This pie crust recipe is the result of several years of tweaking.  It was developed by compiling a few different pie crust recipes & hints from several sources, and a bit of experimenting.  I have had wonderful results every time with this recipe. You could say this pie crust is a cross between American and French crusts, since it includes both shortening (for flakiness) and butter (for richness of flavor), that was a tip I got from America’s Test Kitchen.  This pie crust is great for both sweet and savory pies (I cut the sugar to 1 tbs, for Savory pies).  Warning: If you start making this crust, you may never opt for the easy out of ready made pie crusts again.  This is the pie crust recipe I use for all my pies.  It is featured here in my Pineapple Pie Recipe.

Pie Crust Recipe: Ultimate Buttery Flakey Homemade Pie Crust

2  1/2 cups of flour (all-purpose)

1/2 cup cold shortening (I use the Crisco sticks, half a stick per crust)

3/4 cup cold butter (I use salted butter, 1  1/2 sticks)

1/2 tbs. kosher salt

1  1/2 tbs. sugar

6 tbs. of ice water, add 1 or 2 more if necessary

As you can see with this tart, the crust is not only tender and flakey, but holds it's shape well.

1. Pulse the dry ingredients in a food processor, to mix.
2. Add the cold shortening in pieces.  Pulse a few times.
3. Cut the butter in chunks and add to mixture.  Pulse until the butter chunks are about the size of pencil eraser.
4. Add the water a little bit at a time and lightly kneed into dough. (6 tbs. should be enough, only add more if crust is too crumbly to work into a ball)
5. Split the dough in half, roll in balls and wrap in plastic wrap.
6. Chill in the refrigerator at least 45 minutes.
7. Roll out pie crust on floured surface.

Now it is ready to use.

Want some of that yummy filling?  Check out my Pineapple Pie Recipe.

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