After testing and reworking several pie crust recipes, I finally decided upon this one. The vinegar really helps produce a flakier pie crust because the acid prevents long gluten strands from accumulating. This is the perfect sweet pie crust. Easy to roll out and form, deliciously flaky and aromatic.
Fool Proof Sweet Pie Crust (yields two approximately 9″ pie crusts)
- 3 cups flour
- 1 Tbs powdered sugar
- 1/2 cup shortening
- 1/4 cup butter, chilled and cubed
- 1 tsp salt
- 1 egg
- 2 tsp vinegar
- 1/4 cup cold water
1. Sift flour, powdered sugar, and salt together in a large bowl. Add shortening and cubed butter. Use the biscuit method to combine the fats into the flour until pea sized lumps appear.
2. In a separate bowl, whisk egg with water and vinegar until consistent.
3. Pour liquids over flour mixture and stir until just incorporated, being careful not to overwork the dough.
4. Chill the dough for fifteen minutes in the fridge before turning it out onto a well floured surface. Roll the dough into any shape and thinness you desire.
If you’re making a pie with an unbaked crust, chill the dough while you prepare the filling to prevent the butter from softening prematurely. Fill and bake in the bottom third of the oven with the edges covered in tin foil for the first fifteen minutes of baking. For double crust pies, cover the entire top with perforated tin foil (to let out some of the steam) for the first twenty minutes of baking.
If your recipe calls for a pre-baked pie crust (AKA blind baked pie crust, often recommended for moisture rich pies), form the dough into the proper shape and bake at 350 for 15-20 minutes or until it becomes a light, golden color. Cool crust to room temperature before filling. Brush crust with egg wash before final baking to help prevent the crust from crisping too quickly.