Recipe courtesy of Kitchen Sink
Show: Kitchen Sink
Save Recipe Print
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.

More from:

Kitchen Sink

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Katie Lee's Chicken Pot Pie

Recipe courtesy of Katie Lee

Strawberry Pretzel Pie

Recipe courtesy of Ree Drummond

Tamale Pie

Recipe courtesy of Ree Drummond

Nectarine-Raspberry Slab Pie

Recipe courtesy of Food Network Kitchen

Shepherd's Pie

Recipe courtesy of Melissa d'Arabian

Quick-n-Easy Chicken and Dumplings

Recipe courtesy of Katie Lee

Cheese Bombs

Cheesy Sausage Breakfast Grits

Recipe courtesy of Food Network

Mediterranean Shrimp

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.