Basic Pie Dough
- Level: Easy
- Yield: 2 pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1487
- Total Fat
- 103
- Saturated Fat
- 52
- Carbohydrates
- 126
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 183
- Sodium
- 668
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
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 mixing 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.