This crust is great with a banana cream filling – one of our favorite cream pies. See my recipe Banana Cream Pie with Maple Syrup.
- 1-1/4 cups flour
- 1/2 tsp. salt
- 1 tbsp. sugar
- 6 tbsp. very cold unsalted butter, cut into 1/2-inch cubes
- 4 tbsp. very cold vegetable shortening, cut into 1/2-inch cubes
- 1/2 cup graham cracker crumbs
Sift first 3 ingredients together and cut butter and shortening into flour mixture. It should look like coarse cornmeal. Sprinkle 3-4 tbsp. of water a little at a time until dough comes together. Shape into a ball, flatten and refrigerate for 30 minutes.
Sprinkle work area with graham cracker crumbs and roll dough out to fit bottom of pie dish. Refrigerate another 30 minutes. Prick shell all over (sides and bottom) and press aluminum foil inside pie shell. Prick foil as well. Refrigerate another 30 minutes.
Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, checking occasionally for ballooning (turn the light on and do not open the door to check) until the crust is firmly set about 15 minutes. Reduce oven temperature to 350 degrees, remove foil and continue to bake another 10-15 minutes.