Ingredients
- All-Purpose Flour: 2 1/2 cups
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Cold Unsalted Butter: 1 cup (2 sticks), cut into 1/2-inch pieces
- Vegetable Shortening: 1/4 cup, chilled
- Ice Water: 6-8 tablespoons
- Apple Cider Vinegar: 1 teaspoon (optional, but helps with flakiness)
Instructions
- Step 1: In a large bowl, whisk together the flour, salt, and sugar.
- Step 2: Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Some pea-sized pieces of butter are okay and actually desirable for flakiness.
- Step 3: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Add the apple cider vinegar along with the water. Do not overmix.
- Step 4: Divide the dough in half, flatten each half into a disk, wrap each disk in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Step 5: On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
Notes
- For longer storage, unbaked pie crusts can be tightly wrapped and frozen for up to 3 months.
- Reheat filled pies gently in a low oven (300°F/150°C) to prevent the crust from browning too quickly.
- Serve your beautiful pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- Don't be afraid to leave visible bits of butter in the dough; they melt during baking and create flaky layers!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American