Prep 15 mins
Cook 0 mins
This recipe is from the cookbook author Rick Rodgers. It is the best pie crust!
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 6 tablespoons chilled vegetable shortening, cut into pieces
- 3 tablespoons unsalted butter, chilled,cut into pieces
- 1 large egg yolk, mixed with
- 3 tablespoons ice water, and
- 1 teaspoon cider vinegar
- To make the crust, mix the flour, sugar, and salt in a medium bowl.
- Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse meal.
- Stirring with a fork, add just enough of the egg yolk mixture to moisten the dough so it holds together when pinched between the thumb and forefinger.
- (You may not need all of the yolk mixture, or you may have to add a bit more water.) Gather up into a thick disk and wrap in waxed paper.
- Refrigerate at least 30 minutes, or up to overnight.
Actually this ranks up there as the best pie crust I've eaten. Extremely tender! I added a few dashes of cinnamon to the dry ingredients. The only reason I subtracted a star was that it was very difficult to handle. I will give it another try, though. Maybe our warm weather played a factor, although I tried to keep everyting as cold as possible! Had with a Rhubarb pie. Delish!