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Best of Both Worlds Pie Crust

Servings: 2 9-inch pie crusts

Ingredients

  • 3 cups all purpose flour 360 grams
  • 2 tbsp granulated sugar
  • 1 tsp fine salt
  • 1 cup unsalted butter (16 tbsp, 226 grams) Cut into small pieces, FROZEN
  • 8 tbsp shortening Cut into small pieces, FROZEN
  • 1/2 cup ice water I use 8 tablespoons
  • 1 tbsp apple cider vinegar Added to water - I just splash some in

Instructions

Ahead of time

  • Cut butter and shortening into small cubes, place in a sandwich bag or plastic wrap and store in freezer. This is a great step to do in advance and prepare multiple bags to have ready anytime you want to make pie. For some reason, the thought of cutting butter and freezing it is a huge obstacle for me, so this makes my life so much easier!

Preparing the Dough

  • Place dry ingredients in a food processor and pulse a few times to distribute the salt and sugar.
  • Scatter frozen butter and shortening on top of the flour mixture.
  • Pulse for about 1 second each time until the mixture begins to look like coarse meal. You can remove the lid and use a butter knife to fluff it around and make sure no large chunks are stuck under the blade. This usually takes about 6-8 pulses.
    • This is an intuition moment. Listen to the mixture and you will know when to check it. It will sound loud and clunky at first, and then it will begin to smooth out as the frozen pieces start to evenly distribute.
  • Begin adding the ice water/vinegar. Start by adding 4 tablespoons of ice water to the mixture. Pulse to evenly distribute. Remove the lid to check the consistency. Use your butter knife to fluff it around if need be.
  • At this point, the mixture should still look crumbly and not quite hold together. You should see chunks of butter. Drizzle another 4 tablespoons of ice water on top and pulse.
    • Another intuition moment. The amount of water is less important than the consistency. I find that it takes me 8 tablespoons of water total. However, depending on the humidity, etc. you might find that you only need 3 more tablespoons, or maybe you need a little more. What you are looking for is the point where it JUST starts to come together and the moisture is evenly distributed. IT SHOULD NOT LOOK LIKE COOKIE DOUGH. That would be going too far.
  • Turn the mixture into a bowl. Using your hands, make sure it feels like the moisture is evenly distributed. Gently pull the dough together into two balls. Place each one on a sheet of plastic wrap, press it into a small disc and wrap tightly and place in refrigerator.
    • If your dough cracks when you begin to press it into a disc, do not worry. Just continue to gently press it back together - the dough is more resilient than we think!
  • Refrigerate for an hour or up to three days. If preparing in advance, wrap well and freeze for up to three months.

Alternative method, by hand

  • If you do not have a food processor or prefer not to use one, this can be done by hand. The steps are the same except you can use your hands, fork or pastry cutter to incorporate the frozen butter/shortening. I prefer to use my hands so that I can feel the consistency.

Things that might go wrong

  • The dough is too dry and not sticking together - sprinkle more water into the bowl and use your hands to distribute evenly until desired consistency. If you find this out when you are ready to roll it, don't worry. Let the dough come to room temperature so it's on the softer side. As you roll, use your hands to patch cracks back together the best you can. You might even need to do this once it's transfered to the pie plate. This is where you ignore all the "rules" about not touching the dough. Sometimes you just have to make it work! It will be fine.
  • The dough is too wet - in my opinion, this is the better problem to have. When you are ready to roll, you can pick up some extra flour if you sprinkle it generously on the countertop. It will be fine!