Basic Pie Dough

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr

Yield:
2 pie crusts
Level:
Easy

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 5 tablespoons cold vegetable shortening
  • 1 tablespoon apple cider vinegar mixed into 1/3 cup ice cold water
Directions
  • In a food processor, pulse the flour, sugar and salt. Add the butter and shortening and pulse until a course crumbly texture forms. Add the apple cider vinegar/cold water mixture 1 tablespoon at a time until you reach the desired consistency. 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.


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    This recipe is featured in:

    The Kitchen Sink