Ingredients

The following ingredients have 2 Servings
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter (very cold (1 stick))
  • 6 tablespoons shortening (regular or butter flavored, very cold)
  • 1 tablespoon cider vinegar
  • 4 to 6 tablespoons ice water (divided)

Instruction

  • Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.
  • Cut the cold butter and shortening into small pieces. Add to the flour mixture in the food processor and process about 20 seconds or until the mixture resembles coarse crumbs.
  • Add the vinegar and 4 tablespoons water and pulse about 6 times. Add additional water by the tablespoon and pulse until mixture begins to hold together. You may not need to use all the water.
  • Remove pastry from the food processor bowl, divide in two, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to two days.
  • When ready to roll out, remove the crust from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Flour a large board and using a rolling pin, roll the pastry out until it is large enough to fit your pie plate, leaving about a 1-inch or 2-inch overhang. Press the pastry gently down into the plate and then trim the edges to fit the pan with a sharp knife. Tuck top edge of crust over and flute with your fingers. To ensure the bottom crust will cook through, poke the bottom of the crust all over with a fork before filling. If blind baking your crust, skip this step. The crust is ready to be filled and baked according to your pie recipe's directions.