1 stick of frozen butter (not salt free) cut into cubes....cut into quarters lengthwise and then into 1/2 inch chunks the short way of the stick.
I put 1 1/2 cups AP flour in the Cuisinart and pulse in the butter to mix,
Remove to a bowl and tossing with a fork add 2 T vodka
And 2 T water....or enough to allow the dougn to make a ball...hang together as Grandma said.
Flatten the ball, place in a plastic bag and chill for 20 to 30 minutes, roll out.
Linda C

No shortening here, either. I generally substitute 3/4 the amount of coconut oil for the amount of shortening called for in a recipe (if the recipe calls for 1 c. shortening, I use 3/4 c. coconut oil). -Grainlady

PIE Crust - 100% Whole Wheat Flour
(makes two 9-inch pie crusts)

2 c. freshly-milled soft white wheat flour (OR 1 c. hard whole wheat flour and 1 c. spelt flour)
1 c. butter (OR lard or a combination of the two)
1 t. Cream of Tartar
1 t. salt
1/2 c. milk

To prepare crust, cut the cold butter into small (1/4-inch) bits and re-chill. Measure the dry ingredients and chill them. Mix approximately half the butter in the dry ingredients with a pastry blender until well blended. Add the remaining half of the butter and leave it in larger globs. (The first mixture will create tenderness and the large bits of butter will develop flakiness.) Add the milk in a thin stream, mixing with a fork until thoroughly blended. Divide the dough in half and place each half on a sheet of plastic wrap, cover the dough ball and place in the refrigerator to chill before rolling out.

I use butter all the time, and have just substituted it in my regular crust recipe that calls for shortening:
2 cups all purpose flour
1 cup butter (I don't use unsalted butter either, then I don't have to add salt)
Slice the cold butter into 1/4 -1/2" pieces, the cut in with pastry blender until crumbly.
Stir in 1/3 c cold water (until makes a ball/hangs together like Linda C said).

I rarely chill it before rolling...I'm always in too much of a hurry.

The only thing I use shortening for any more is to wipe on my cast iron pans after cleaning. ;-)

Shortening is nasty.

1 c. cold butter (or lard)
3 c. flour
1.5 t. salt
capful vinegar
beaten egg
ice water to hold together

Makes 4-5 crusts. Egg and vinegar are optional. I often don't use them when I cut the recipe in half for just 2 crusts.

A few months back I tried the recipe that Linda posted and was impressed. Light and flaky.

Linda: what is AP flour? I would like to try your recipe.
TIA

All Purpose....just flour....supermarket brand, gold medal, Pillsbury's, King Arthur....whatever.
But dont' use cake flour like Swans Down.
And I didn't invent the recipe...the hint about using the vodka came from someone here....and the method of doing the butter from Julia Child.
But I'll take credit for every pie crust I make!
Linda C

I use one based on Alton Brown's recipe/method, which is similar to the ones outlined by lindac (minus the vodka - I'd probably apply that to the cook) and rhome410 above.

I think the consistent bit of advice is always to keep your fat as cold as possible, use cold water (and just barely enough of it), and - if you have the time/patience - give the dough a trip to the fridge before rolling it out to re-chill everything.

6 tablespoons butter, chilled
2 tablespoons shortening, chilled [You could use all butter; original recipe calls for lard]
1 cup all-purpose flour
1/2 teaspoon table salt
1/4 cup ice water

Cut butter (and shortening, if using) into small pieces. Place in freezer for 15 minutes. Wisk together flour and salt.

Cut in the butter and shortening, in 2-3 batches. (He uses a food processor; I use a fork and my fingers - a pastry cutter would be easier, LOL). Mixture should be "mealy". Dribble in water, a little at a time, mixing quickly after each addition. Only add enough to get the mixture to come together.

Shape into a disk; wrap in plastic wrap (or a zip-top bag), refrigerate for 30 minutes or so.

Alton Brown's full recipe/instructions; using a food processor, etc, etc.