This is my favorite pie crust recipe. Adapted from The New England Cookbook, it’s got both flavor and texture going for it. Also, it’s easy. Hurray! Makes two crusts, though the recipe can be easily halved.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 stick cold unsalted butter, cut in 1/2 inch slices or chunks
- 1/2 cup Crisco, cut into 1-inch chunks
- 6 to 8 tablespoons ice water
In a food processor: put in all the dry ingredients and mix. Then add the butter and shortening and pulse until you’ve got pea-sized crumbs. Sprinkle the water over it and mix until it clumps up.
By hand: same process. You can use hands or regular old eating utensils to mix, but if you like pie, spend the $7 on a pastry blender. They’re perfect for cutting in your fats. (I always do the last step by hand. Just easier if I can feel what I’m doing!)
After mixing, make two dough patties and wrap them in Saran Wrap. Chill in the fridge for at least 30 minutes. Then you can roll them out.