Simple Pastry

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  • Makes two 9-inch pie crusts
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    Nutritional Information

    Per Serving

    • Calories 365.53 calories
    • Calories 61 calories from fat
    • Fat 25.16 g
    • Sat Fat 10.01 g
    • Cholesterol 56.54 mg
    • Sodium 151.07 mg
    • Protein 4.94 mg
    • Carbohydrate 30 g
    • Fiber 1.05 g
    • Iron 1.93 mg
    • Calcium 12.53 mg

In a food processor (or in a large bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the size of peas. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

Ingredients

  1. Check 2 1/2 cups flour, plus more for work surface
  2. Check 1 teaspoon kosher salt
  3. Check 1 stick (1/2 cup) unsalted butter, chilled
  4. Check 1/2 cup solid vegetable shortening, chilled
  5. Check 1 egg
  6. Check 1 tablespoon white vinegar

Directions

  1. In a food processor (or in a large bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the size of peas. 
  2. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms.
  3. Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.