Ingredients
- All-purpose flour: 2 1/2 cups
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter: 1 cup (2 sticks), cut into cubes
- Vegetable shortening: 1/4 cup, chilled
- Ice water: 6-8 tablespoons
- Apple cider vinegar: 1 teaspoon (optional, for extra flakiness)
Instructions
- Step 1: In a large bowl, whisk together the flour, salt, and sugar.
- Step 2: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Step 3: Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition. Stir just until the dough comes together. Add the apple cider vinegar along with the first tablespoon of water, if using. Be careful not to overmix.
- Step 4: Divide the dough in half. Flatten each half into a disk, wrap 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 fit your pie plate. Transfer the dough to the pie plate, trim the edges, and crimp as desired.
Notes
- For a super tender crust, make sure your butter and shortening are very cold before starting.
- Unbaked pie crusts can be stored in the freezer for up to 3 months, tightly wrapped in plastic wrap and then in a freezer bag.
- Serve your warm pie with a scoop of vanilla ice cream or a dollop of whipped cream for a classic treat.
- If your pie crust edges brown too quickly in the oven, gently cover them with foil or a pie shield.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American