This is it. A year of making pie crust has landed me right here – my perfect pie crust recipe. It gets rave reviews and results in a very light and delicate texture. I tried all butter, I tried lard and I even tried coconut oil. But this exact combination delivers exactly what I want in a pie crust. Good luck!
Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
You can use no trans fat Crisco or Spectrum organic Palm Oil shortening can be found at Whole Foods
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar. Scatter frozen cubes of butter and shortening on top of the flour.
Pulse in processor for about 1 second each time until the mixture looks like coarse meal. You can take a knife and fluff it around to be sure no large chunks are under the blade. This should be about 6-8 pulses. Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses. The mixture will not look like cookie dough – it will probably look a little crumbly. Periodically check to see if the dough pinches together. When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc. If you did a double batch, separate the dough into two discs. Refrigerate for an hour or up to two days.