In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Hi Patricia! Halfway through baking, carefully put a ring of tin foil around the edge of the pie crust. This will keep it from burning.
I made a pecan pie using your butter pie crust recipe which was very good. However, How do I keep the crust from burning (it was completely black) around the top.
I know that this has to be great because of you Sweet Paula
Has been years since I have made homemade pie crust but I am going to give it a try. thank you so much for all you do and for being here for myself and so so many others