It may seem odd that I use the same pie crust for my sweet and savoury pies. My aunt said one of her greatest accomplishments was finding her recipe for the perfect pie crust. I totally agree with her. I’ve found the perfect mix of flaky and tender with a combination of butter and shortening. The crust is hardy enough to hold in a lot of yummiest, but flaky enough for the most delicious fruity fillings.
There is a fool-proof method to making this crust that works every time.
Fool Proof Pie Crust
2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup shortening
1/2 cup cold water, approximately
Step #1: Make sure you’re working with cold, hard butter. Cut the butter into cubes.
Step #2: Add the flour, shortening and cubed butter to a food processor.
Step #3: Pulse the ingredients until the cold butter resembles small peas.
Step #4: Slowly add the cold water, pulsing the mixture until it starts to pull together. The flour should hold together when pressed together. Form dough into a ball and wrap the dough into plastic wrap. Place in fridge and let firm up for a minimum of 30 minutes.
Step #5: Once chilled, divide dough in half. Continue to use the recipe as you wish.