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.

Categories:
More from:

Kitchen Sink

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Robert Irvine

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Pie Crust

Recipe courtesy of Alton Brown

Pizza Dough

Recipe courtesy of Bobby Flay

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Cheesecake Pumpkin Pie

Recipe courtesy of Food Network

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword