Ingredients for Deluxe Butter Pie Pastry Dough
- All Purpose Flour
- 1 teaspoon salt
- Unsalted Butter
- Vegetable Shortening
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How to Make Deluxe Butter Pie Pastry Dough
- Whisk together 3 cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch pieces, into the flour mixture using a pastry blender or your fingers. Work quickly to keep the butter cold.
- Add 1/2 cup cold vegetable shortening, cut into pieces.
- Continue cutting until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually drizzle in 6 tablespoons ice water, a tablespoon at a time, using a fork to incorporate. Do not overmix.
- The dough should be slightly moist and crumbly. Press it together gently. If it’s too dry, add more water, a tablespoon at a time. If it’s too wet, add more flour.
- Divide the dough in half. Form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Add your pie filling. Roll out the second disc and either top the pie, or cut into strips for a lattice top.
- Bake in a preheated oven at 450°F (232°C) for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
65g
Carbs
7g
