Pie Crust

David and I are sharing Thanksgiving with friends in Ft. Collins this year and I wanted to make a pie. I have made a couple – a caramel pumpkin and a chocolate bourbon pecan. I made two crusts with these pies – one 50/50 (shortening and butter) and one all butter crust. I admit that I think that the 50/50 crust turned out better, so I am putting it here so that I can remember it. I got it from this recipe from the American Pie Council (who hosts recipes of good pie makers – of course…).


1 1/2 c. all-purpose flour
1 1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 Tbsp. unsalted butter, cold, in 8 pieces
4 Tbsp. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

1. Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas.
2. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours. (On my first time making this crust, I put it in the freezer for about 30 minutes).
4. Roll out the pie dough out to a circle large enough to fill a 9-1/2 inch deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F.
5. Line the dough with parchment paper and pie weights. Bake for 18 minutes.
6. After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more.