Butter Pie Crust

Butter Pie Crust

1 3/4 c flour
10 T butter,chilled
3 T shortening,chilled
1/3 c ice water
1 egg,beaten

Blend flour & shortening until mixture resembles coarse meal. Add a little water & mix until dough just starts to come together. Gather into ball & divide in half. Shape each half into a ball, flour lightly & wrap in plastic.

If you are making one single-crust pie, freeze one ball of pastry for another time. Chill the pastry you are using for 2
hours. Roll out pastry & ease into a 9" pie pan. If you are making a double crusted pie, roll out top crust.


  • Preheat oven to 425 degrees
  • Prick the bottom of dough evenly all over with the tines of a fork.
  • Cover the dough w/buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 minutes, or until set.
  • Remove foil, brush with egg & bake 5 minutes longer, or until golden.

Let cool before filling.