Recipe by laurenlikesfood
Making homemade pie crust is finally worth it! My grandmother found this recipe in a newspaper years ago. It is similar to other vinegar pie crust recipes but uses apple cider vinegar along with a combination of butter and shortening. The result is tender, extremely flaky crust with just enough flavor to compliment any pie. This recipe yields 6 large portions so you can put what you don't need in plastic baggies and freeze for a later date. Enjoy!
Top Review by **Tinkerbell**
Excellent! I loved the combo of shortening & butter, as it created the ultimate pie crust! It's extra flaky, easy to handle & I love that it's an OAMC recipe. I made one batch, baked two pies & now have 4 crusts ready to go for next time! DH, who never eats pie crust, tried this one & actually enjoyed it. We love that this crust is not too dry & crumbly. The final product is a flaky, velvetty texture. I love this recipe & will continue to make it in the future. Thanks so much for sharing it, Icedcacti! :) Made & enjoyed with recipe #321465 & recipe #273321 for Fall 2009 Pick A Chef.
- 6 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1⁄2 cups Crisco
- 1 cup unsalted butter
- 2 egg yolks
- 2 tablespoons cider vinegar
- 2⁄3-3⁄4 cup cold water
Directions See How It's Made
- In a large bowl, sift flour with sugar and salt.
- Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
- In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
- Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
- Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
- Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!