Foolproof Pie Crust

Master the art of homemade pie making with this *Foolproof Pie Crust* recipe—a game changer for beginners and seasoned bakers alike. Featuring a perfect balance of buttery richness and flaky texture, this crust combines the best of cold unsalted butter and vegetable shortening for a dependable dough that delivers every time. The addition of apple cider vinegar (or lemon juice) ensures tender results by preventing overworking the gluten, while a hint of sugar enhances the flavor. With just 25 minutes of prep and easy-to-follow techniques like cutting the fats into the flour and hydrating with ice water, this pie crust is as versatile as it is reliable. Whether you’re crafting a luscious fruit-filled dessert or a savory pot pie, this recipe yields two crusts and can be made ahead for ultimate convenience. Say goodbye to intimidating pie-making and hello to your new favorite, foolproof foundation for baking success!

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cut into small cubes)
• 0.5 cup vegetable shortening (cold, cut into small pieces)
• 6 tablespoons ice water
• 1 teaspoon apple cider vinegar or lemon juice

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.

Step 2

Add the cold butter cubes and vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, cut or rub the fats into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Step 3

In a small bowl or measuring cup, stir together the ice water and apple cider vinegar (or lemon juice).

Step 4

Drizzle the ice water mixture, one tablespoon at a time, over the dry ingredients. Gently toss the mixture with a fork or your hands after each addition. Stop adding water as soon as the dough holds together when squeezed.

Step 5

Turn the dough out onto a lightly floured surface and divide it in half. Shape each portion into a disk (about 1-inch thick) and wrap tightly in plastic wrap.

Step 6

Refrigerate the dough disks for at least 1 hour or up to 2 days to allow the gluten to relax and the dough to fully hydrate.

Step 7

When ready to use, roll out one disk of dough on a lightly floured surface to fit your pie dish, leaving a 1-inch overhang. Repeat with the second disk or save for another use.

Step 8

Fill and bake according to your pie recipe's instructions, or blind bake the crust if needed.

Nutrition Facts

Serving size	770.2 grams (770.2g)

Amount per serving	% Daily Value*
Calories	3901

Total Fat 314.90g	404%
Saturated Fat 149.60g	748%
Polyunsaturated Fat NaNg
Cholesterol 517mg	172%
Sodium 2399mg	104%
Total Carbohydrate 241.60g	88%
Dietary Fiber 8.20g	29%
Total Sugars 13.30g
Protein 33.00g	66%

Vitamin D 0IU	0%
Calcium 91mg	7%
Iron 14mg	78%
Potassium 375mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.1%

Protein: 3.4%

Carbs: 24.6%