Classic Butter Shortening Pie Crust for Double Crust Pies
This traditional pastry crust combines butter and shortening for the perfect balance of flavor and flakiness. The butter provides rich taste while shortening ensures tender, easy-to-roll dough that won't shrink during baking. Cold ingredients and minimal mixing are key to achieving the ideal crumbly texture. Makes enough dough for one double-crust pie or two single-crust pies, perfect for fruit pies, quiches, or savory tarts.
Ingredients
- 2 ¼ cups all-purpose flourpastry flour1:1texture
creates more tender crust
- ¾ teaspoon salt
- ½ cup shorteningbutter1:1vegetarianadds dairy
use all butter for richer flavor but slightly less tender texture
Full guide → - 5 tablespoons butter, cold, cut into pieces
- 5 tablespoons water, ice cold
Instructions
- 1
Add flour and salt to food processor work bowl fitted with multi-purpose blade and pulse for 2 seconds to blend
- 2
Add shortening and butter and pulse 3-4 times for 2-3 seconds each time until mixture is crumbly
- 3
Sprinkle ice-cold water over mixture and pulse 1-3 times for 2-3 seconds each time until mixture pulls away from sides and starts to form a loose ball
- 4
Add up to 2 more tablespoons of water gradually if needed but avoid making dough too wet
- 5
Remove from bowl and form into 2 balls
- 6
Roll each ball into a circle on a lightly floured surface
- 7
Use crusts as directed for one double-crust pie or two single-crust pies
Tips
Keep butter and water ice-cold for the flakiest crust - warm ingredients create tough pastry
Don't overmix the dough or it will become tough; pulse just until mixture starts to come together
If dough tears while rolling, patch with small pieces and continue - this indicates proper tenderness
Good to Know
Wrap tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months
Can make dough up to 3 days ahead; let refrigerated dough sit 10 minutes before rolling
Roll out and use immediately for best handling, or chill rolled crust before filling
Common Mistakes
Use ice-cold ingredients to avoid melting fats during mixing
Don't overmix or pulse too long to prevent tough, dense crust
Add water gradually to avoid sticky, wet dough that's difficult to handle
Substitutions
Dairy-Free Swaps
General Alternatives
use all butter for richer flavor but slightly less tender texture
Full guide →creates more tender crust
FAQ
Can I make this crust by hand without a food processor?
Yes, cut cold fats into flour using a pastry cutter or two knives until crumbly, then gradually mix in ice water with a fork until dough comes together.
How long can I keep this dough in the refrigerator?
Wrapped pie dough keeps in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes before rolling for easier handling.
Can I freeze this pie crust dough?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before using, then let sit 10 minutes at room temperature before rolling.