This versatile crust is super easy to handle and roll out, and can be used for any number of other sweet or savory pies.
2 9-inch crusts
2½ cups all-purpose flour
1 teaspoon fine sea salt
2 tablespoons sugar*
¾ cup cold butter, cubed
½ cup cold all-natural shortening (recommend Nutiva brand)**
¼ cup cold water
2 tablespoons apple cider vinegar
*If making a sweet pie, use sugar. If making a savory pie, feel free to experiment with chopped herbs in lieu of sugar.
**Shortening makes the dough easier to handle and also makes finished crust a bit flakier, but if you prefer to use only butter, then that will work too.
- In wide bowl, mix together flour, sea salt, and sugar by hand until combined. Cut in butter and shortening with pastry blender until dough gathers into small, shaggy clumps. If using a food processor: mix together flour, sea salt, and sugar, and then pulse in butter and shortening for about 15 seconds. Mixture should be shaggy.
- Sprinkle cold water and cider vinegar over dough mixture. With rubber spatula, use folding motion to mix and press down on dough until it sticks together. Divide dough into 2 even balls, flatten into discs, wrap in plastic, and chill for at least 2 hours. Note: You can make dough in advance as it will keep, very well wrapped, 5 days in the refrigerator and for up to 3 months in freezer.
- When ready to use, let dough sit out for about 8 minutes before rolling out. It should not be rock hard but should not be super bendy either. Generously flour rolling surface and rotate disk often throughout rolling to be sure it is even and reflour as needed.
- From Kat Gordon of Muddy’s Bake Shop in Memphis, Tennessee