This crust is perfect to use for southern cobblers, tarts, and pie recipes with fillings that aren’t overly sweet such as sweet potato pie and pumpkin pie.
Makes enough for a double crust pie
1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
1 stick cold butter, cut into 1/4-inch pieces
2 tablespoons shortening
4 to 5 tablespoons ice water
- Mix the flour, sugar, and salt in bowl of food processor.
- Add the butter and shortening and pulse 12-15 times until the mixture resembles coarse crumbs.
- Turn on the processor and add the ice water, processing just until it forms a ball.
- Using 2/3 of the dough, roll out into a circle 10-12” in diameter.
- Roll the dough loosely around the rolling pin and place over a 9” pie plate; unroll and fit the dough into the plate.
- Pour the filling in the pie shell.
- Roll the remaining dough into a circle slightly larger than the pie plate, wet the bottom crust, and place the circle on top.
- Using a small knife or canapé cutters, make a design on the top crust to vent.
- Bake according to the recipe instructions.
- Unfilled Crusts: If using the dough for two regular unfilled pie crusts, divide the dough in half, fit into two 8” pie plates, add a strip of dough around the edge and crimp, refrigerate 15 minutes, and bake in a preheated 400° oven until lightly browned.
Note: if the dough is warm and difficult to roll out, form it into a disk, wrap it in plastic wrap, and refrigerate 15-20 minutes.
Amount Per Serving
Calories 88 Calories from Fat 31
Percent Total Calories From: Fat 35% Protein 7% Carb. 57%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 107 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%