Half Shortening and Half Butter Pie Dough | There are so many variations on how to make pie dough.  Do I use butter or do I use shortening.  I decided to use both!  You know… get the best of two worlds.  Flaky, tender buttery pie crust made from shortening AND butter.  If you want a pretty crust then this is the crust for you!  What do I mean by “pretty”?  Nice edges, fluting and shapes.  This dough doesn’t puff up as much as all butter dough so it will keep its shape.  Before you go on I must let you know….this is just a recipe.  Since the Half Shortening and Half Butter Pie Dough can be used in many different types of pies or pastries the baking time will vary with each recipe.

The key to a great crust is EVERYTHING needs to be ice cold.  Cold butter, shortening and water.  I took a shortcut with this pie dough and made it with my food processor.  Don’t worry you don’t have to have a food processor to make this recipe.  Just make dough the old fashioned way….a dough cutter or good old fork and knife.

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Half Shortening and Half Butter Pie Dough

Yield: Enough Dough for 2 Pies

Prep Time: 15 minutes

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/3 cup shortening
• 1/3 cup unsalted butter
• 4 to5 tablespoons cold water

Instructions

1. In the bowl of a food processor; add the flour, and salt.
2. Pulse a couple of time to combine.
3. Add the shortening and butter; pulse to break them up.
4. In a slow stream add the cold water.
5. Stop mixing when the dough comes together.

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