This flaky butter pie crust is perfect for all your pie-making needs, offering a rich flavor and tender texture.
Combine the flour and salt in the food processor and pulse briefly to mix.
Pulsing the dry ingredients ensures even distribution of the salt.
Add the cold butter and shortening to the processor and pulse until the mixture resembles coarse crumbs.
Keep the fats cold to achieve a flaky texture in the crust.
Gradually add the ice-cold water, one tablespoon at a time, pulsing until the dough just comes together.
Avoid overmixing to prevent the dough from becoming tough.
Divide the dough into two portions, shape into discs, and wrap in plastic wrap. Chill for at least 30 minutes.
Chilling the dough makes it easier to roll out and prevents shrinking during baking.
Roll out each dough disc on a lightly floured surface to the desired size for your pie dish.
Rotate the dough as you roll to maintain an even thickness.
Use the rolled-out dough as needed for your pie recipe, trimming any excess and crimping the edges for a decorative finish.
For a pre-baked crust, prick the bottom with a fork and bake as directed.
