By Tara Bench
Some of our pie recipes will refer to this crust recipe, so use it as your perfect go-to each time.
Total: 15 minutes
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 mixture 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 hour or until ready to use. May be frozen for up to 2 months. Makes 2 single crusts.