Buttery Pie Crust

Name: Buttery Pie Crust
Ingredients: 1 cup flour; 3/4 stick cold butter; 2 Tbsp Crisco shortening; 1 Tbsp sugar; Pinch of salt; 1/3 cup ice water

6 ingredients•6 steps

Cook's Illustrated (referenced)

1
Dice butter and add to flour.
2
With mixer, blend everything at slow speed just until broken up—not melted.
3
Add ice water and mix for about 10 seconds.
4
Turn out onto a floured board and sprinkle with flour.
5
Roll into a ball, then flatten into a disk.
6
Wrap well with plastic wrap and refrigerate for at least 2 hours to rest.

💡 Cook's Notes

**Storage:** Can be frozen up to one year. **Pro tip for extra-cold butter:** The night before, grate butter with a cheese grater and spread over a large plate. Place the plate in the freezer. This maximizes the coldness of the butter when working with it. **Ice-cold water trick:** Two hours before working with dough, dissolve 3 teaspoons salt in 1 cup water and place in the freezer. The salt water will reach temperatures well below 32°F without freezing. **Nutty variation:** Dust work surface with powdered sugar. Unroll refrigerated dough onto sugared surface and sprinkle evenly with 1/3 cup toasted, finely chopped pecans. Gently roll over dough with rolling pin. Place in pan and bake as usual.