Classic Easy Pie Crust

Name: Classic Easy Pie Crust
Yield: 2 pie crusts
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 Tbsp sugar; 1/2 cup butter (1 stick), grated and frozen; 1/2 cup vegetable shortening (solid), flattened and frozen; 1 1/2 tsp apple cider vinegar; 5 Tbsp ice water (approximately)

7 ingredients•11 steps•2 pie crusts

Fine Cooking, Vol. 38, May 2000, p. 18

Ingredients

- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar
- 1/2 cup butter (1 stick), grated and frozen
- 1/2 cup vegetable shortening (solid), flattened and frozen
- 1 1/2 tsp apple cider vinegar
- 5 Tbsp ice water (approximately)

Instructions

1
**Prepare ingredients ahead of time:**
2
Combine flour and sugar in food processor.
3
Break frozen butter and shortening into bits and add to food processor bowl.
4
Process in quick bursts until mixture resembles coarse meal.
5
Add 2 Tbsp of the ice water and pulse to mix.
6
With machine running, gradually add remaining ice water, 1 Tbsp at a time, until dough forms moist clumps.
7
Remove from processor and gather the dough into a ball.
8
Smear dough in 3 or 4 forward motions with the heel of your hand to slightly develop gluten and make dough easier to work with.
9
Divide into 2 balls and flatten into disks.
10
Wrap each disk in plastic and chill for at least 20 minutes (or up to 2 days ahead). Can freeze for up to one month.
11
**To roll the dough:**