Pie Crust
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 3/4 cup shortening
- 3/4 cup butter
- 1/2 cup ice water
- 1 tablespoon white vinegar
Instructions
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Mix the flour and salt together in a large bowl. Add the butter and shortening.
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Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal.
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Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
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Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
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Wrap each tightly in plastic wrap and refrigerate for at least 2 hours.
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When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.
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Proceed with your pie recipe's instructions.
Recipe Notes
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half, make another pie or freeze the other half for up to three months.