For a traditional Southern pie crust—like this one, shown to us by Southern cook extraordinaire Anne Coleman—use a combination of shortening and butter. It makes the crust extra flaky and still very tasty, perfect for custardy fillings.
- 1 1⁄2 cups flour
- 1⁄2 tsp. salt
- 4 tbsp. chilled shortening
- 4 tbsp. chilled butter
- 1 egg, lightly beaten
- Sift together flour and salt into a medium bowl. Cut in shortening and butter with a pastry cutter (or rub in with your fingers) until mixture resembles coarse crumbs. Add egg and sprinkle in 2–3 tbsp. ice water, stirring with a fork until dough just holds together. Wrap and refrigerate for at least 1 hour.
- Roll out dough into a 12″ circle on a floured work surface. Line a 9″ pie pan with dough and crimp edges. Crust is ready to be filled and baked.