This is it. Years of experimenting with crust has landed me right here – my perfect pie crust recipe. It gets great reviews and results in a very light, flaky and delicate texture. I tried all butter, I tried lard and I even tried coconut oil. But this combination delivers exactly what I want in a pie crust. We all have our personal preferences, but if you are still looking for a go-to recipe, give this one a try!
Best of Both Worlds Pie Crust
For one 9-inch pie crust (double if necessary)
- 1 1/2 cups all purpose flour
- 1 Tablespoon sugar
- 1/2 tsp salt
- 5 Tablespoons shortening (Frozen)
- 7 Tablespoons unsalted butter (Frozen)
- 1/4 cup ice water
- 1 teaspoon cider vinegar (add to ice water)
* Cut butter and shortening into small cubes and toss into freezer ahead of time
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar. Scatter frozen cubes of butter and shortening on top of the flour.
Pulse in processor for about 1 second each time until the mixture looks like coarse meal. You can take a knife and fluff it around to be sure no large chunks are under the blade. This should be about 6-8 pulses. LISTEN to the food processor. If it sounds clunky and chunky, keep pulsing. If it is starting to sound sandy, stop. You want some chunks but you do not want to pulse until the mixture it too fine.
Once the fat is cut in, add about half of the ice water by drizzling it over top of the mixture. Return the lid to the food processor and pulse a few times to distribute the water. Remove lid again and toss dough with a knife to loosen anything that is under the blade. If the mixture is still a bit dry and you are not able to pinch it together with your fingers, distribute the rest of the water and pulse a few more times until the dough starts to come away from the sides. THE MIXTURE SHOULD NOT LOOK LIKE COOKIE DOUGH. You should see small chunks of butter and it should still look a bit crumbly.
Turn the dough into a bowl and gently gather into a ball. Place the ball onto saran wrap or press-n-seal, wrap and press it into a disc. If you did a double batch, separate the dough into two discs. Refrigerate for an hour or up to two days.