Quick, easy and fool proof pie crust. It’ll be deliciously flaky and sturdy enough for your heaviest fillings. Savory pies generally don’t need a second crust, so note that this recipe makes one 9″ pie crust.
- 1.5 cups flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 2 Tbs butter, chilled and cubed
- 1 tsp vinegar
- 1/4 cup cold water
1. Sift flour and salt together in large bowl. Add shortening and butter.
2. “Cut” the fat into the dry ingredients with a small spatula or knife. Don’t use your hands or any warm utensil that might melt the shortening.
Once you have broken up and evenly distributed the fat, it should look like this:
3. Add the cold water and vinegar to the bowl and knead with your hands until the dough forms a ball. Ez as that! If you’re using it right away, turn out onto a well floured surface to roll out.
5. Trim the excess from the lip of the pan with a sharp knife and patch any gaps with the extra dough. Make sure to work quickly here so as not to melt the shortening.
Now, if you’d like, you can learn How to Crimp and Flute a Pie Crust to make your crust looks like this: