Hope you all had a wonderful Thanksgiving weekend.  I had a nice relaxing time, filled with baking, eating, visiting with family, knitting, watching old movies, and decorating for Christmas.

I found a pie crust recipe that I really liked and everyone raved about, so I thought I'd share it here.  Even Joe loved it, and he can be a little snobby when it comes to cooking.  I know vegetable shortening isn't so good for you (and it's kind of gross), but I've found that pie crust just isn't as flaky without using at least a little.

Combination Butter and Shortening Crust:

2 1/2 cups all purpose flour
1 tsp salt
2 Tbsp sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup vegetable shortening
6 Tbsp ice water

Blend flour, salt, and sugar in processor.  Add butter and pulse four times.  Add shortening in tablespoon sized chunks, and pulse four more times.  The mixture should resemble course cornmeal, with butter bits no bigger than peas.  Sprinkle 6 tablespoons of ice water over flour mixture.  Pulse a couple of times.  If you pinch some of the crumbly dough and it holds together, it's ready.  If the dough doesn't hold together, keep adding water until the dough just begins to clump together.  Gather dough into a ball and flatten into a disk.  Wrap in plastic and refrigerate for one hour (can be kept for up to 2 days). Soften slightly at room temperature before rolling.

I found the recipe online here.  Instead of using a food processor, I did everything by hand using a pastry cutter, and it turned out great.


Jennette said...

I don't think shortening is gross! It says right on the Crisco can that it doesn't have trans-fats, and it's classic for pie crusts!

Looks delicious. ;)

erica-knits said...

I totally agree with you on the use of shortening. It produces the bestest, flakiest crust hands down. :) Your pie sounds delicious, glad to hear you had a good American Thanksgiving!

Amy said...

Earth Balance makes vegetable shortening sticks that don't have any hydrogenated oils in them, so they're much better for you than say, Crisco. They're in the refrigerated sections of places like Whole Foods and health food stores. They also make non-dairy butter too that's really good. I used both for my pie crusts this year. : )

Caroline said...

Mmm, yummy that looks delectably delicious!

thislovelycity said...

It looks delicious! Thanks for sharing. Hope you had a lovely Thanksgiving! xo.

Kristien said...

Thank you for the recipe, Jenny! So happy to hear that you had a great Thanksgiving! Your pumpkin pie looks scrumptious.

When I was home for the holiday, I spent some time copying my favorite old dessert recipes from my mom's recipe box, like cranberry nut squares and hermits and thumb press jam cookies. I noticed a few of the recipes called for "shortening," so my mom and I actually talked about whether I could substitute regular butter for Crisco. She agreed with you and said sometimes butter just doesn't do the trick when it comes to baking. I am also a little grossed out by it though, so Amy, I appreciate the tip on the Earth Balance sticks!

Lynn said...

Not exactly pie related, but where did you get your oven mitt? Did you make it? It's super cute and I was just noticing today how groddy mine are!

Elizabeth said...

Use a classic French pate brisee, it is all butter, and extremely flaky :) It tastes like a shortbread cookie!

jenny gordy said...


Someone made that oven mitt for me! I really like it too.

Grace said...

You can use Spectrum organic shortening or refined coconut oil. The palm oil used in the shortening is sustainable according to the company.


Lynn said...

Very cool! I just might have to try making one myself.

BTW, pie looks great too:)

Anonymous said...

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hey,,I wrote you something, you can see it in my blog,,hope you like it ;)

Anonymous said...

you're not only great in fashion but also in food! I admire you jenny,,i'm not good in baking stuff...:p

I wrote something for you n my blog,,hope you like it ;)

Rebecca Z. said...

Oh the pleasures and the pain of vegetable shortening.

It has changed over the last twenty years; today, it's much more liquid than it used to be, because it's made from canola oil. (There is no such thing as a canola; canola oil is an industrial product, refined from soy bean, corn, and mostly, rape seed oils. And rapeseed oil is toxic without refining.)

At my local health food store, they sell extra-virgin palm oil shortening; which is much closer to what shortening used to be, and what I now use for my pie crusts. No trans fats, too.

I typically brush a finished, ready-to-bake pie with milk and sprinkle it with sugar.

Finally, if you can find a pottery pie plate that's not glazed on the bottom, grab it; they make the best of a beautiful crust. Just remember not to set the hot pie on a cold surface, or the plate will crack.