Perfect Pie Pastry

  • 2 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup (2 sticks) cold cubed butter (or 1/2 cup butter and 1/2 cup vegetable shortening)
  • 1/2 cup ice water

It is VERY important that when making pie pastry you work with COLD ingredients and work quickly.  In a large mixing bowl, combine the flour and salt and mix.  Add the cold cubed butter.  Using a pastry cutter, cut the butter (or shortening) into the flour until the butter is in pea sized pieces.  Sprinkle about 3 Tbsp of water over the butter/flour mixture.  Using a fork, gently press the mixture against the side of the bowl.  Add more water 1 Tbsp at a time and continue to press the dough until it forms a large ball.  It is best to never exceed 1/2 cup of water in any recipe or you will end up with sticky pie crust.  When it is almost completely combined, use your hands to quickly shape it into one large lump.  Place the dough lump into a plastic bag or wrap it in waxed paper and put in the fridge for at least 30 minutes or up to a day to rest.  Roll pastry dough on a floured surface and bake according to specific pie recipe instructions.

Makes 2 rolled sheets