I never used to be a big fan of pie dough. I liked to eat the filling of a pie and leave the chunks of crust on my plate. Through the years, the crust has grown on me. Especially if it’s that perfect balance of a buttery taste with that flakey texture we all strive to achieve in our pies. This dough is versatile, so it can be used for sweet fruit pies or savoury meat pies. Plus it has the added benefit of being nice and easy to work with. When I started making pies, I would get frustrated because the dough never seemed to stick together and would be a crumbly mess on my cutting board. Discouraging! This never fails to come together to make the perfect pies!
Ingredients
- 4 cups of all purpose flour
- 1 tablespoon of baking powder
- 1 tablespoon of raw sugar
- 2 teaspoons of salt
- 1 cups ½of very cold shortening
- 4 tablespoons of very cold butter
- 1 egg slightly beaten
- 1 tablespoon of vinegar
- 1 cup of ice water
Servings:
Instructions
- 1. mix together the dry ingredients in a large mixing bowl
- 2. beat an egg in a measuring cup and add the vinegar. ;Add ice and then add enough water to equal just about 2 cups)
- 3. cut in the butter and shortening with a pastry blender (put them in the bowl as smaller chunks) (do not use your hands to mix as your hands will warm the dough too much)
- 4. Add the wet ingredients to the dry ingredients slowly until just moistened. ;Only add enough for the dough to come together.
- 5. Work quickly forming the dough into slightly flattened disks. ;Wrap in plastic and refrigerate until ready to use.
- Enjoy!!
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