This is my go-to pie crust recipe which is a combination of a few different pie crust recipes I have used in the past and if your wondering about the vinegar it makes the crust extra flaky! Another great thing about this recipe is that it can be used for a sweet pie like an Apple Pie or savory pies like a Chicken Pot pie This recipe will make 2 pie crusts so if recipe calls for 1 curt you can either freeze half or cut the recipe in half..
2 2/3 cups all-purpose flour
1 teaspoon salt (For Sweet use half this amount)
1 teaspoon sugar (For Savory use half this amount)
1 stick cold unsalted butter cut into small pieces
8 Tablespoons vegetable shortening in small pieces chilled
1/4 to 1/2 cup water ice cold water
splash white vinegar
Combine the flour, salt, and sugar in a food processor, Kitchen Aid, or bowl.
Add butter and Shortening and process until mixture resembles coarse meal, about 8 to 10 seconds in processor or a minute in the Kitchen Aid. Or Break up with a pastry cutter or large fork in the bowl.
Add ice water and the vinegar in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. If it is not coming together add more water by the tablespoon.For hand method, mix dough with a wooden spoon, adding water until dough just holds together. In the Kitchen Aid pour as you stir on 2 until it starts to form a rough ball.
Note: Do not over mix, just until it starts to hold and then using your hands mush it all together over mixing makes for a rough dough.
Turn dough onto 2 pieces of plastic wrap. Press each into flat circles, or rectangles depending on what shape you intend to roll out pastry to. Wrap each in plastic wrap and refrigerate at least 1 hour. It can also be frozen, double wrapped in plastic, for up to a few months.
I always roll my dough out between 2 pieces of parchment lightly sprinkled with flour. The I flip it into the pan and then remove the parchment, works like a charm : )