Single Pie Crust

Single Pie Crust



  • 1 3/4 cups (224g) all-purpose flour
  • 2 tsp. (8.25g) sugar
  • 3/4 tsp. (4.5g) salt
  • 6 Tbsp. (3 oz./84.75g) cold unsalted butter, diced
  • 1/4 cup (47.75g) shortening
  • 2 to 3 Tbsp. ice water


  1. In a large bowl, mix together flour, salt, and sugar until well combined.
  2. Add butter pieces into flour and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in clumps when squeezed in palm. Should take approximately 2 minutes.
  3. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed. This should take about 1 minute.
  4. Drizzle in half ice water and rake through mixture with fingers until just moistened.
  5. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together.
  6. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  7. While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball.
  8. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap.
  9. Refrigerator for 2 hours or overnight before rolling out and forming into a crust.

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