The BEST Pie Crust

• Baking & Spices

  • 1/3 cup Crisco all-vegetable shortening sticks
  • 3 cups Flour, white
  • 1 tsp Salt
  • 1 1/2 tbsp White sugar

• Dairy

  • 12 tbsp Butter, unsalted

• Frozen

  • 1 cup Ice

• Liquids

  • 6 tbsp Water

• Other

  • Plastic wrap

Found on chelseasmessyapron.com

Description

Directions

• Remove your butter and shortening from the fridge and dice both into small pieces. Return the diced butter and shortening into the fridge to get cold again.
• Add the salt, sugar, and flour into a food processor and pulse a few times.
• Add in the very cold butter and shortening and pulse in the processor until the butter and shortening are finely chopped.
• Chill the water with a cup of ice
• Very slowly, 2 tablespoons at a time, add in the ice-cold water. (Dont add in any ice cubes).
• Pulse until the dough starts to form a ball.
• Dump the mixture onto a large sheet of plastic wrap and very gently roll into a ball using the plastic wrap to shape it instead of your hands. Avoid kneading or touching the dough as much as possible.
• Cut the dough into two pieces.
• Tightly wrap each piece of the dough in plastic wrap and place in the fridge to chill for at least 30 minutes up to over night.
• After the dough is chilled, roll out a long piece of plastic wrap and place the dough on top. Roll out another long piece of plastic wrap and place on top of the dough. This will help you roll out the dough while avoiding adding extra flour or touching it too much.
• Roll out the dough and then using the plastic wrap, pick it up and invert it into the pie pan.
• Fill the pie as desired and repeat the process for the other pie crust to top the pie with.
• Bake according to directions for whatever pie you are making.