Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 cup butter, chilled and cubed
- 1/2 cup vegetable shortening, chilled
- 6–8 tablespoons ice-cold water
Instructions
1. Make the Dough
- In a food processor, pulse flour, salt, and sugar.
- Add cold butter and shortening. Pulse until mixture resembles coarse crumbs.
- Gradually add cold water (1 tablespoon at a time) until dough forms moist clumps.
2. Form & Chill
- Gently form dough into a ball (do not overwork).
- Divide into 2 equal portions and flatten into disks.
- Wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours).
3. Roll Out the Dough
- Lightly flour a clean surface.
- Let chilled dough sit a few minutes to soften slightly.
- Roll from the center outward using light pressure.
- Rotate dough occasionally for an even circle.
4. Transfer to Pie Dish
- Carefully place rolled dough into pie dish.
- Press gently into edges and corners.
- Trim excess dough with a sharp knife.
Notes
- Keep everything cold: Cold fat = flaky layers.
- Don’t overmix: Overworking develops gluten → tough crust.
- Ice water only: Helps control dough consistency.
- Rotate while rolling: Prevents sticking and uneven thickness.
- Blind baking tip: Dock (poke holes) to avoid bubbles.
