The Best Homemade Buttery Pie Crust or Tart Crust recipe. This will always work for you and you will have crusty and flaky Pie Crust. This recipe will yield two pie crusts. If you want you can use the second one to make the lattice crust. Or you can save it for later.
Take flour and butter in a large bowl. Mix it together using a Pastry Blender until it reaches a mealy consistency or has pea-sized crumbs. You can do this using two forks or pulse in a food processor
Add Vegetable Shortening, Salt, and Sugar and combine using a spatula.
Add the Coldwater and combine using a rubber spatula. It will start to clump together. Add more water, 1 tablespoon at a time, if your Dough is too dry. Bring everything together to make a disc.Do not over knead the dough. If your Dough is too moist and sticky, dust some flour over the Dough. Your Pie dough will be soft to touch and should be dry on the surface.
Wrap up the Pie dough tightly using a Plastic wrap and store it in the refrigerator, in a covered, air-tight container for at least 2 hours. You can also store this overnight in the refrigerator or for 3 months in the freezer.
This same recipe can be used to make Tart Crust or Shortbread Pastry Crust which you can use for making Scones, Puff Pastry, Hand Pies, Turnovers, etc.
Nutrition
Nutrition Facts
The Best Homemade Buttery Pie Crust or Tart Crust
Amount Per Serving
Calories 1452Calories from Fat 891
% Daily Value*
Fat 99g152%
Saturated Fat 42g263%
Trans Fat 9g
Polyunsaturated Fat 17g
Monounsaturated Fat 33g
Cholesterol 122mg41%
Sodium 1174mg51%
Potassium 181mg5%
Carbohydrates 125g42%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 1418IU28%
Calcium 38mg4%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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