10 Tbsp very cold unsalted butter , 1/2 inch cubes
6 to 10 Tbsp ice water
Mix salt into flour in medium bowl. Add
shortening, blend with fingers until rough sand
Add cold cubes of butter, blend with fingertips,
mixture will have large and small lumps of butter.
Do not over mix. Add 4 Tbsp cold water and toss.
Add one Tbsp at a time, tossing, until a handful
comes together when squeezed.
Dump out onto parchment paper. Form into
rectangle by using paper to fold over dough in
thirds. Turn paper and dough 4 times to achieve
the rectangle, folding over a third each time.
Divide dough in half and form two disks. Roll
edges like a wheel to smooth. Loosely wrap in
parchment and refrigerate at least 30 minutes to
max of overnight. Roll out and place in pie pan.
Makes a double crust
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