Basic Pie Dough

  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 2 pie crusts
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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 

2 teaspoons apple cider vinegar 

Ice water 

Directions

  1. 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.
  2. 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.

Perfect Pie Crust

All-Butter Easy Pie Dough