Butter Pie Crust
Ingredients
- 2 1/4 C. flour (unbleached or all-purpose)
- 1 tsp. salt
- 2/3 C. Crisco (chilled in fridge or frozen)
- 5 Tbs. butter, chilled and cut into small pieces
- 5-6 Tbs. cold water
Directions
Sift flour and salt together in a large bowl. Cut in the Crisco and butter using your fingers or pastry blender. Blend the mixture together until it has the texture of coarse crumbs. Sprinkle water over the mixture, 1 Tbs. at a time and gently mixing it together until the dough clumps together. Divide in half, rolling 1 into the bottom crust and 1 into the top crust. (Usually I'll do the pie crust ahead of time and refrigerate it until I'm ready to fill it. For the top crust, I just roll that into a big circle and wrap it in Saran Wrap—which really makes it a little less fragile and easier to handle.)
This makes 2 single crusts to be pricked with a fork and baked for 15 minutes in a 425 degree oven.
