Categories: Pastry

Ingredients

• 2 1/4 cups all-purpose flour
• 2 Tbsp. granulated sugar, optional
• Pinch salt
• 5 Tbsp. butter, cut into small pieces, chilled
• 5 Tbsp. shortening, cut into small pieces, chilled
• 2 1/2 to 3 Tbsp. chilled apple cider vinegar or Vodka (see note)

Directions

1. Sift flour, sugar (if using) and salt together in a medium bowl. Cut in butter and shortening, using a pastry blender or two knives. When properly blended, the mixture should have to texture of fine bread crumbs. Gradually add liquid, stirring with a knife, adding just enough so that the dough sticks together. Knead dough lightly and shape into a ball. Wrap in plastic wrap and refrigerate at least 15 minutes (dough can be refrigerated for up to 2 days, or frozen for up to a month) before rolling and using.

2. makes enough for 2 (9-inch) pie crusts

3. Note: Pie crust made with water can be

4. gummy and tough. To help avoid this, we like to use vinegar or vodka in place of water. If you don’t want to do this, using water is fine.

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