In a large bowl, whisk together the flour and salt.
Add the shortening and butter; use a pastry blender
to cut the butter and shortening into the flour
until the mixture resembles a coarse meal with a
few pea-sized pieces of butter/shortening.
Sprinkle the vinegar and water over the mixture.
Mix with a fork, just until the mixture holds
together when squeezed in your palm - it will
still look crumbly in the bowl. If your home is
particularly dry, you may need to add a bit more
water, ½ tablespoon at a time, until you reach
the correct consistency.
Turn the dough out onto a floured board. Pat into
a circle; cut in half. Place one half in the
refrigerator while you roll out the second to fit
your pie plate. Remove second half from fridge
and roll out to top the pie, baking according to
your recipe.
If totally blind baking, bake at 450 degrees for 8-
10 minutes or just until golden.
Yield- 1 double-crust or 2 single-crust 9-or 10-
inch pies
Originally Submitted
12/8/2019
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