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Perfect Pie Crust

A perfectly flaky pie crust has both butter and crisco, this recipe is our favorite!

Author: Kami | NoBiggie.net
Ingredients
  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup crisco shortening
  • 5-10 tablespoons ice cold water
Instructions
  1. In a medium bowl, whisk together the flour and salt.

  2. Cut the cold butter into small pieces before combining.

  3. Work the butter and crisco into the flour with a pastry blender. Be sure to leave chunks of butter about the size of a pea. Try not to overwork the dough.

  4. Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You don’t want it to be sticky, try not to add too much water.

  5. When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.

  6. Separate the dough into two each pieces. Place the other half on a different piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.

  7. Chill for a minimum of 15-30 minutes or overnight.

  8. When ready to use roll out the pie crust dough and use as directed in your pie recipe.