Ultimate Pie Crust Recipe : Buttery Flakey Homemade Crust

I have been using this crust recipe for several years. It was developed by compiling a few recipes & hints from several sources, and tweaking a bit. I have had wonderful results every time with this recipe. This pie crust includes both shortening (for flakiness) and butter (for richness of flavor). This crust is great for both sweet and savory pies. Warning: If you start making this crust, you may never opt for the easy out of ready made crusts again.

Ultimate Pie Crust Recipe

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 on floured surface.

Now it is ready to use. 

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