Sweet Dough Pie Crust
Makes two pie crusts for a 9” pan (or a top and bottom crust) or 12 mini pie crusts for a muffin tin
Prep Time 10 minutes
Resting Time 30 minutes
- 2 cups All Purpose Flour
- ½ cup Butter Cold
- ½ cup All Vegetable Shortening Cold
- 8-12 Tablespoons Ice Cold Water seperated
- 2 Tablespoons Sugar
- Pinch of Salt
In a large bowl with a pastry blender, combine the flour, butter, and shortening. Cut in the butter and shortening until a coarse meal has formed. This will look like pea sized lumps of butter and shortening in the flour.
Using a spatula, slowly fold in ice cold water, just a couple tablespoons at a time. Fold gently, until dough holds together by being pinched. Form 2 discs and wrap tightly with plastic wrap. Refrigerate 30 minutes.
Once the dough has rested, on a generously floured surface, roll out to desired thickness, or cut into smaller discs to fit into a muffin tin. To cut pie crusts that fit perfectly in a standard muffin tin, use a circular cutter that is 5 ½”-6” in diameter.
- This pie crust recipe does not need to be pre-baked.