Categories: Pastry
Ingredients
- 2 1/4 cups all-purpose flour
- 2 Tbsp. granulated sugar, optional
- Pinch salt
- 5 Tbsp. butter, cut into small pieces, chilled
- 5 Tbsp. shortening, cut into small pieces, chilled
- 2 1/2 to 3 Tbsp. chilled apple cider vinegar or Vodka (see note)
Directions
- Sift flour, sugar (if using) and salt together in a medium bowl. Cut in butter and shortening, using a pastry blender or two knives. When properly blended, the mixture should have to texture of fine bread crumbs. Gradually add liquid, stirring with a knife, adding just enough so that the dough sticks together. Knead dough lightly and shape into a ball. Wrap in plastic wrap and refrigerate at least 15 minutes (dough can be refrigerated for up to 2 days, or frozen for up to a month) before rolling and using.
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makes enough for 2 (9-inch) pie crusts
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Note: Pie crust made with water can be
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gummy and tough. To help avoid this, we like to use vinegar or vodka in place of water. If you don’t want to do this, using water is fine.