Perfect Pie Crust
¾ cup unsalted butter
¾ cup vegetable shortening
3 cups all-purpose flour
5 tablespoons (or more) ice water
1 tablespoon white vinegar
1 teaspoon salt
In a large bowl, with a pastry cutter, gradually work the butter and vegetable shortening into the flour until it resembles coarse meal
- In a small bowl, lightly beat the egg and then pour it into the flour mixture
- Add the vinegar, salt, and 5 tablespoons of water to start.
- Stir together gently until all of the ingredients are incorporated. If it seems too dry, add more cold water by the tablespoon until the dough forms
- Separate dough in half. You will have two roughly 9-in pie crusts from this recipe. Form the dough into evenly sized discs and wrap in plastic wrap/storage bag.
- Chill the dough before rolling in the refrigerator for 30 minutes. Can also be frozen and used later.
- If frozen, allow to thaw at room temperature for 15 minutes or until rollable.
- When you’re ready to use the crust, remove the chilled dough from refrigerator onto a floured surface all roll out until ½ inch larger in diameter than your pie pan
Tips: If you have a recipe that calls for a cooked pie crust…To blind bake (or pre-bake) your pie crust, roll out your pie dough, prick all over with a fork, and place in your pie pan. Layer a sheet of parchment paper and use pie weights or uncooked, dried beans to fill the pie. This will prevent the dough from rising and keep your edges from sliding. Bake this way at 400 degrees Fahrenheit for 10 minutes (or until the edges are light golden brown) in a pre-heated oven. Then remove the pie weights and parchment. Place back in the over for 10-15 minutes or until the bottom of the pie crust is golden brown. Watch the edges, don’t let them burn. Remove your pie crust from the oven and let cool before using in your recipe.
Looking for ways to make your pie even more perfect? Check out these brief tutorials on different methods of finishing your edges.