Ingredients
▢½ cup shortening
▢4 tablespoons cold butter cubed or cut into small pats
▢2 1/4 cups flour
▢1/4 teaspoon salt optional
▢1/2 cup cold water
Instructions
In a large mixing bowl, cut shortening, butter, and flour together (add salt if you’re using). A pastry blender is preferred, but as a newlywed without a well stocked kitchen, 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 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 400°F oven for 14-15 minutes, or until the crust is cooked through and no longer translucent.
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