A tender, flaky, buttery pie crust. Great for pies, hand-pies, and other desserts! Note: This recipe is technically for 2 pie crusts, but I find I like to use it for just one and have a little extra for hand pies, other treats, etc. I personally like to have more than enough dough to work with because it seems I’m always a bit short for nice deep pie plates. But technically this should work for 2!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup real butter (chilled)
- 1/2 cup shortening (also chilled*)
- 3 tablespoons ice cold water
- 1 large egg, lightly beaten
- 1 teaspoon apple cider or white vinegar
- Combine flour and salt in large bowl. Use a large-holed cheese grater to grate chilled butter straight from fridge into flour and cut shortening into small chunks and add it to the bowl as well. Use clean hands to crumble mixture until it looks like coarse crumbs.
- Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Pat dough into a flat disk shape and wrap in plastic wrap. Refrigerate at least 1 hour. You can also pop it in the freezer for a shorter amount of time.
- Roll out dough on lightly floured surface into a circle for pie, or smaller shapes for hand pies. Fill as desired and bake according to pie directions.
- For baked unfilled pie shell, prick crust all over with fork before baking. Bake at 475°F, 10-12 minutes or until lightly browned.
- Tip: Place shortening in fridge or freezer before using to keep the dough cold.
- Tip: If you are baking a pie, place your pie plate on a baking sheet as this crust tends to drip some butter while baking.