Perfect Pie Crust

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Perfect Pie Crust

Yield: 2 single crusts Start to Finish 15 mins


  • 2 1/2 cups  all-purpose flour
  • 1 teaspoon  salt
  • 1 tablespoon  sugar
  • 12 tablespoons  cold unsalted butter, cut into pieces
  • 1/4 cup  chilled shortening
  • 1 tablespoon  white vinegar
  • 1/2 cup  very cold water


1. In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)

2. Combine vinegar with cold water. While pulsing crumb mixture in processor, drizzle in just enough water moisture to form dough, 1/3 to 1/2 cup. (dough will hold together when you pinch it.) Halve dough, wrap in plastic wrap and press into disks. Chill for 1 hr or until read to use. May be frozen for up to 2 months.

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