No Fail Pie Crust
Equipment
- pastry blender or two knives
- large mixing bowl
- Rolling Pin
Ingredients
- 3 cups all-purpose flour plus additional for rolling surface
- pinch of salt
- ½ cup unsalted butter cold & cubed
- ½ cup vegetable shortening cold & cubed
- 1 tablespoon white vinegar
- 1 egg beaten
- 5 tablespoons ice cold water
Instructions
- In a large bowl, mix 3 cups all-purpose flour and pinch of salt.
- Cut ½ cup unsalted butter and ½ cup vegetable shortening (both should be cold) into flour until butter and shortening are between the size of a pea and a dime.
- Add in 1 tablespoon white vinegar and 1 egg.
- Add 5 tablespoons ice cold water one tablespoon at a time and mix just until dough comes together; do not overmix.
- Turn dough out to floured surface and divide dough in two portions. Seal each portion with plastic wrap.
- Chill at least 2 hours; allow to sit at room temperature about 15 before rolling out on a floured surface with a floured rolling pin. Use as directed in pie recipe.
- Freeze remaining portion of dough if not using both portions.
Notes
- You can also roll the dough out between two sheets of parchment paper instead of a floured surface.
- If you only need one crust, freeze the other crust. If sealed well, will keep up to 6 months frozen.
- The dough can be made in 72 hours in advance. Store in refrigerator until ready to use.
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