recipe: Catherine Frederick
This crust is a family favorite. It’s very simple to throw together and I love how it bakes up flaky and delicious! Store bought crusts are wonderful too when you are in a pinch, but if you have a little extra time, this recipe is worth it. Enjoy!
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
6 Tablespoons unsalted butter, cold & cubed
3/4 cup vegetable shortening, cold
1/2 cup ice water (water with ice, not just cold water)
Combine flour and salt in large bowl. Add butter and shortening. Use a pastry cutter to combine the butter and shortening into the flour mixture until it forms into pea-sized bits of dough. If you don’t have a pastry cutter, just use two forks.
Add 1 Tablespoon of ice water at a time to the dough mixture, stirring after each Tablespoon you add. Don’t add more water than you need, stop adding when large clumps start to form, anywhere from 1/2 cup to 3/4 cup, but be sure you are adding it in 1 Tablespoon increments.
Move the dough to a floured surface. The dough should not be too sticky! Work the dough with your hands until all the fats are combined and you can form it into a ball. Divide it in half. Flatten each half into 1″ disc. Wrap each portion in plastic wrap and refrigerate for at least 2 hours, but can be made up to 5 days in advance, but be sure it’s covered well with plastic wrap!
When it’s time to roll out the crust, be sure you are working on a floured surface and use only a small amount of force with your rolling pin. Start rolling from the center out in all directions, turning the dough as you go to ensure it’s even.