No-Sweat Pie Crust
There are flakier, eggless recipes, but this one is good and mostly foolproof. Makes two 9-inch shells, or one double-crust pie.
- 3 cups sifted all-purpose flour
- 3/4 cup butter, well-chilled
- 1/2 cup shortening
- 1 egg
- 5-1/2 tablespoons icy water
- 1 teaspoon vinegar
In a mixing bowl, cut the shortening and butter into the flour until pea-sized lumps form. Beat egg, water and vinegar together slightly. Make a well in the flour mixture and add the liquid mix. Using your fingers, work quickly to form a ball. Divide dough in half and roll gently to the size you want. If the dough becomes too soft, chill it for a few minutes. The secret to flaky crust is little chunks of cold butter that don't quite get incorporated into the dough.
If you need a cooked pie shell (a "blind" crust), put the rolled-out dough into your pan, prick bottom and sides with a fork and bake for 8 minutes at 450 degrees, or until desired brownness