| Prep time: | 15 minutes |
| Cook time: | 15 minutes (if needed) |
| Total time: | 30 minutes |
| Servings: | 8 |
| Cuisine: | Baking |
Ingredients:
½ cup shortening
4 tablespoons cold butter, cubed, or cut into small pats
2 ¼ cups flour
¼ teaspoon salt (optional)
½ cup cold water
Method:
In a large mixing bowl, cut shortening, butter, and flour together (add salt if you’re using). A pastry blender is preferred, but I have used a fork with success. Then add cold water, and stir with a fork, until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water. Divide in half, and form into discs. (If you’re only using half, you can freeze the other half for now.) Cover in plastic wrap. Let the dough chill in the refrigerator, for at least 30 minutes, before rolling out. If you need a baked pie shell, bake in a 200°c oven for 14-15 minutes, or until the crust is cooked through and no longer translucent. Makes 2 pie crusts, or enough for 1 double crust pie.