Buttery Flaky Pie Crust

This Buttery Flaky Pie Crust is a super tender, melt-in-your mouth, and comes together quickly for a double-pastry pie crust that will be the shining star of your next pie!

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Ingredients

1 1/2 sticks very cold unsalted butter diced
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold Crisco shortening
6 to 8 tablespoons iced water

Instructions

Dice the butter and it cold in the refrigerator until you’re ready to add it to the mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the cold butter and shortening.
Pulse 8 to 12 times, until the butter-flour mixture is crumbly and pea size.
Add ice water a little at a time and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove dough from refrigerator and cut the dough in half.
Roll each piece in between 2 sheets of parchment paper, into a circle, rolling from the center to the edge.
Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Press dough firmly into the pan and around the edges.
Form the crust edges as desired and place it into the refrigerator for 10 or 15 minutes before baking.
Repeat with the second crust.