Homemade Flaky Pie Dough
This is my all-time favorite pie crust recipe. It combines butter and shortening for the best flavor and texture. Plus, its easy to make in a food processor!
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Servings: single crusted pie
Ingredients
- 1 ¼ cups unbleached all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoon unsalted butter cut into 1-inch pieces and chilled
- ¼ cup vegetable shortening measured and chilled
- 3 tablespoon water very cold
- 1 tablespoon white vinegar
Instructions
- In the bowl of a food processor fitted with the blade attachment, place flour, salt, and sugar. Pulse until combined, approx 30 seconds.
- Add the chilled butter and shortening. Pulse for about 8-10 quick pulses until the mixture resembles cottage cheese. Fat pieces should be well coated in flour and approx pea-sized.
- Pour the mixture into a medium mixing bowl and lightly sprinkle water and vinegar measurements over the top of the fat and flour mix. Using a rubber spatula, gently fold in liquids.
- Need very briefly until mixture comes together. Cover in plastic and chill for 30 minutes before rolling out.
- Remove the dough from the refrigerator and allow it to come to room temperature for 15 minutes before rolling. Place the dough on a floured surface and roll into a circle about 10 inches in diameter.
- Gently lift the dough into a pie plate and lightly press it into place. Trim any overhanging dough, and crimp or flute the edges.
- Place the pie crust back in the refrigerator for 30 minutes before baking.