Ingredients:
1 cup all-purpose flour
2 tsp granulated sugar
1/8 tsp salt2 tbsp cold unsalted butter, diced2 tbsp cold vegetable shortening1 tsp cider vinegar3-3 1/2 tbsp ice water
Directions:
Makes 8 Servings
In a large bowl, combine the flour, sugar and salt. With a pastry blender or two knives, cut the butter or shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
For a prebaked crust: Preheat the oven to 400 F. Line crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
1 cup all-purpose flour
2 tsp granulated sugar
1/8 tsp salt
2 tbsp cold unsalted butter, diced
2 tbsp cold vegetable shortening
1 tsp cider vinegar
3-3 1/2 tbsp ice water
Directions:
Makes 8 ServingsIn a large bowl, combine the flour, sugar and salt. With a pastry blender or two knives, cut the butter or shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
For a prebaked crust: Preheat the oven to 400 F. Line crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
