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Ingredients
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 1 tbsp cold butter
- 1 tsp vegetable oil
- 3 tbsp buttermilk
Preparation
Step 1
In a medium bowl, mix the flour and salt. Cut in the shortening and butter using a pastry cutter or fork.
Mix in the oil and buttermilk with a fork until flour mixture is moistened. Use hands to knead and form into a ball.
Place the dough on a floured non-stick surface. Use your hands to press and shape the dough into a round, flat disk. The more pressing you can do with your hands (instead of a rolling pin, the better).
Use a rolling pin to gently smooth and roll out the out the pie crust into a 9-inch circle (I sprinkle a little flour on top too-- just don't mix the flour INTO the dough or it will be too dry).
Gently place the rolling pin on one edge of the pie crust, and gently roll the pie crust around the rolling pin. This makes transporting the dough to the pie dish easier.
Place the dough on the rolling pin over the pie dish and gently unroll into the dish. Use your fingers to gently press the dough into the dish. Pressing the edges to smooth them. Use a fork or your fingers to form crimped edge on the crust.
If pre-baking the crust, bake at 475ºF for 10 minutes.