Tender Flaky Pie Crust

I don’t know why people are so hesitant to make a pie crust. They are so much better that anything you can get in a grocery store (or bakery, for that matter). Just takes a little patience and practice, but oh so worth it.


2  cups  all-purpose flour
1/2  tsp  salt
1/2  cup  cold butter
1/2  cup  vegetable shortening
3  Tbs  ice water
1  large  egg, beaten
1  tsp  lemon juice or white vinegar

Combine flour and salt in large bowl. Cut in shortening and butter, until mixture resembles coarse crumbs.

Combine cold water, egg, and vinegar in small bowl. Add to flour; mix with a fork just until moistened. Divide dough in half; shape each into a ball. Flatten slightly and wrap in plastic. Chill 1 hour.

Roll each ball out to about a 12” circle. Fold in quarters and lift into a pie pan. Unfold and press to fit, crimping edges on the rim. Follow your double crust pie recipe from here, slashing the top crust before baking. Or bake as follows:  Prick the crust on bottom and sides (to release air) with
a fork. Bake @ 475° for about 10-12 minutes, until lightly browned. If you want, you can bake it @ 400° or less, but you will have to bake it longer. Cool before filling.