Flakey Pie Crust
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Why I Love This Recipe
2 nine inch pie crusts
Ingredients You'll Need
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter or margarine
6 tablespoons ice water
2 teaspoons apple cider vinegar
Blend flour, sugar and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl.
Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk.
Wrap each in plastic and chill 30 minutes.
(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator.
Soften slightly at room temperature before using).