Best Ever Pie Crust!
Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.
- Ready In:
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 tablespoons unsalted butter, cut into small pieces and chilled
- 4 tablespoons shortening, chilled
- 1 tablespoon white vinegar
- 3 tablespoons ice water
- Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
- Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
- Do not process for more than 30 seconds.
- Divide dough in half, and turn each half out onto a piece of plastic wrap.
- Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.
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This pie crust turned out to be a crumbly mess. Other recipes with similar amounts of flour call for twice as much water. There's no way it could be rolled out without letting it warm up a lot first which other recipes tell you you shouldn't do because then the butter has melted into the pasty and it won't be flaky. Even when it did warm up, the crust just kept falling apart. Bit of a disaster after spending all of that time trying to make a pie.