Name: Barry Maiden's Butter/Shortening Piecrust
Yield: Makes two 9-inch single piecrusts
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon salt; 10 tablespoons (2/3 cup) very cold unsalted butter, cut into 1/2-inch cubes; 2 tablespoons very cold vegetable shortening; 3 tablespoons ice water

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

This recipe comes from Chef Barry Maiden, of Hungry Mother Restaurant in Cambridge, Massachusetts. It's wonderful with any pie filling, but do try it with his scrumptious Hungry Mother Spicy Peanut Pie. His piecrust uses a combination of butter and shortening. The butter delivers flavor, while shortening provides a flaky texture. The soft texture of this dough makes it best for single-crust pies.

Recipe notes

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