Basic Pie Dough

Name: Basic Pie Dough
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 pie crusts
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

Getting reviews...

Level: Easy

Total: 1 hr 10 min (includes chilling time)
Active: 10 min

Yield: 2 pie crusts

Level: Easy

Total: 1 hr 10 min (includes chilling time)
Active: 10 min

Yield: 2 pie crusts

Ingredients

Deselect All

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.