Recipe courtesy of Kitchen Sink
Total:
1 hr 10 min
Active:
10 min
Yield:
2 pie crusts
Level:
Easy

Ingredients

Directions

In a food processor, pulse the flour, sugar and salt. Add the butter and shortening and pulse until a course crumbly texture forms. Sprinkle in the vinegar and pulse a few times. Add 3 tablespoons ice water and pulse until the dough just begins to come together. Pinch the dough between your fingers and if it doesn't stick together, add 1 tablespoon of ice water at a time, pulsing between additions until the dough comes together. Do not overmix or the dough will become tough.

Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze for up to 2 months. Roll out the dough and use as desired.

Categories:
More from:

Kitchen Sink

IDEAS YOU'LL LOVE

Pizza Dough

Recipe courtesy of Bobby Flay

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Basic Waffle

Recipe courtesy of Alton Brown

Cherry Pie

Recipe courtesy of Peter Sterk

Chicken Pot Pie

Recipe courtesy of Ina Garten

Basic Vanilla Cake

Recipe courtesy of Food Network Kitchen

Crawfish Pie

Recipe courtesy of Jill Cordes

Spaghetti Pie

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking