This recipe provides a simple yet effective way to create a buttery and flaky pie crust, perfect for any pie filling.
Cut the butter into small cubes and place it back in the refrigerator to keep it cold.
Cold butter is essential for creating a flaky texture in the crust.
In a food processor, combine the flour, salt, and sugar by pulsing a few times.
Mixing the dry ingredients first ensures even distribution of salt and sugar.
Add the cold butter and shortening to the food processor and pulse until the mixture resembles coarse crumbs.
Avoid overmixing to maintain small chunks of butter for flakiness.
With the food processor running, gradually add the ice-cold water until the dough starts to come together.
Add water slowly to prevent the dough from becoming too wet.
Turn the dough out onto a floured surface and gently shape it into a ball.
Handle the dough as little as possible to keep it tender.
Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Chilling the dough helps relax the gluten and makes it easier to roll out.
Roll out one portion of dough on a floured surface into a circle large enough to fit your pie pan.
Rotate the dough frequently while rolling to maintain an even thickness.
Place the rolled-out dough into the pie pan, pressing it gently to fit.
Avoid stretching the dough to prevent shrinkage during baking.
Repeat the rolling process with the second portion of dough if making a double-crust pie.
Use the second crust to cover the filling, sealing the edges well.
Use the prepared crust as directed in your pie recipe, and enjoy your homemade creation.
Brush the top crust with an egg wash for a golden finish.
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