Makes 2 pie crusts (top and bottom, or 2 single-crust pies)
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, frozen and grated (or cut into small pieces)
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Steps
Mix flour and salt in a large mixing bowl.
Grate the frozen butter into the bowl (or cut into very small pieces). Add the chilled shortening.
Use a pastry blender or fork to cut the fats into the flour until the mixture resembles coarse crumbs.
Add ice water a spoonful at a time, mixing until the dough begins to come together into a ball. You may not need all of the water. Be careful not to overmix.
Gently mold the dough into a ball, then divide into 2 pieces.
Flatten each piece into a disk and wrap in plastic wrap.
Refrigerate for at least 2 hours (or freeze for 30 minutes). The fats must be cold when the crust goes into the oven.
Roll out dough on a lightly floured countertop to about 12 inches diameter.
Gently transfer the dough into your pie dish. Settle it smoothly into the bottom and sides. Trim and crimp the edges.
Fill with pie filling and bake according to the pie recipe instructions (e.g., Pumpkin Pie, Apple Pie).
Notes
Freeze the butter for at least 30 minutes before grating—this is key to a flaky crust.
Keep everything cold: cold fats = flaky crust.
Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
2026-05-01
When using the more solid shortening, it's hard to measure 3/4 cups, so I tried measuring 125g.