Perfect Pie Crust
photo by Pam-I-Am
- Ready In:
- 2hrs 10mins
1 pie crust, top and bottom
- 2 1⁄3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3⁄4 cup chilled unsalted butter, cut into pieces
- 1⁄4 cup vegetable shortening, cut into pieces
- 1 teaspoon distilled white vinegar
- 6 tablespoons ice water
- Combine flour, sugar, and salt in a large bowl.
- Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
- Add vinegar.
- Use a fork to mix in enough water to form moist clumps.
- Gather dough into ball, divide dough into two equal portions.
- Flatten each portion into a disk.
- Wrap each in plastic wrap, chill 45 minute.
- Soften slightly at room temp.
- before rolling out.
- Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.
Questions & Replies
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I love this pie crust and have made it so often that I know the recipe by heart! For easy measuring I always use 1/2 cup butter and 1/2 cup shortening. I also use just 4-5 tablespoons ice water ~ Only as much as it takes until the dough comes together. This recipe makes just the right amount of pastry which is especially easy to work with and turns out tender, flaky, and flavorful ~ Perfect!
This is the perfect pie crust! I made the recipe as is and it turned out beautiful! Flaky and moist, all at the same time. I've made one crust and have frozen the 2nd one for use at a later date. My kids are thrilled because the recipe makes enough crust that they can have pie crust cookies too! Thanks for the great recipe! One note: If you are making this crust to be used for a cream pie that doesn't need baked in the oven, drastically reduce cooking time for the crust alone.
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This really is a perfect pie crust! I used one stick of butter and one stick of margarine for the fats and I subbed a teaspoon of lemon juice for the vinegar. I only needed about 3 1/2 tablespoons of ice water to form a moist dough that isn't too sticky and that is very easy to work with! Plus it tastes really good too! This is a very generous recipe too - surely enough for 2 nine inch deep dish pie crusts with some left over. Thanks!
RECIPE SUBMITTED BY
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.