This pie crust is nearly flawless. It has taken me FOREVER to find the perfect combination of flour and fat. My mom makes amazing pie crust but for the longest time I have never been able to make one as good as her. After 12 plus years trying, I have finally come close!
It’s perfect for quiches, mini pies, large pies, crostatas, rustic pies, you name it!
There are a few tricks to making this pie crust great…adding vinegar to the water, ice cold butter, ice cold water, and an egg.
This recipe makes enough dough for a 2 crust pie.
- 2 cups unbleached all purpose flour
- • 8 Tablespoons cold butter
- • 8 Tablespoons shortening
- • 1 teaspoon salt
- • 4-8 Tablespoons ice water
- • 1 teaspoon vinegar
- • 1 beaten egg
- 1. Pulse together the flour, shortening and butter, and salt in a food processor until small crumbs form. You can also do this by hand with a pastry blender.
- 2. Gently mix in the beaten egg to the flour mixture.
- 3. Mix vinegar with ice water. Then slowly pour water mixture into food processor while pulsing. Stop when the dough forms large soft crumbs.
- 4.Remove dough from food processor and divide in half. Gently form the dough into a ball. Place on a piece of saran wrap and cover. Gently flatten with your hand so it makes a short disk. Repeat with the other half of the dough. It is really important not to over work the dough, because it will become tough very easily.
- 5. Chill in the refrigerator for and hour. Roll out into desired shape!