Simple Pastry
Makes two 9-inch pie crusts|
Hands-On Time:
20m
|
Total Time:
1hr
20m
Ingredients
- 2 1/2 cups flour, plus more for work surface
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, chilled
- 1/2 cup solid vegetable shortening, chilled
- 1 egg
- 1 tablespoon white vinegar
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 365.53Calories From Fat 61%
- Calcium 12.53mg
- Carbohydrate 30g
- Cholesterol 56.54mg
- Fat 25.16g
- Fiber 1.05g
- Iron 1.93mg
- Protein 4.94mg
- Sat Fat 10.01g
- Sodium 151.07mg
What does this mean? See Nutrition 101.
Quick Tip
The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic
bags and freeze them for up to 3 months. Thaw partially before rolling them out.
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