A rich, buttery pie crust that’s par-baked to ensure crispiness.
- 1 1/3 cups flour, NOT self-rising
- 8 Tbsp chilled butter
- 3 Tbsp chilled shortening
- 1/4 tsp salt
- 2 Tbsp sugar
- 5–6 Tbsp ice water
- Mix flour, salt, and sugar together in a bowl.
- With a pastry cutter, or two forks, cut chilled butter and shortening into flour mixture until it is in lumps the size of peas.
- Add the ice water gradually until the dough will form together in a ball.
- Turn the dough out onto a smooth surface and use the heel of your hand to push small (egg-sized) bits of dough across the surface 6-inches. This process if called fraisage.
- When all the dough has been pushed across, gather it together, form into a disk, wrap in plastic wrap and chill in the refrigerator until you use it.
- The dough can be frozen, just put it in the refrigerator for a few hours before using.
- The less water you use, the less likely your crust will shrink in the baking process – try not to overdo it!
- The fraisage is essential for blending the fat and flour and resulting in a flakier crust. It’s really fun to do also!