Butter and Shortening Crust

The Butter and Shortening Crust rates high points in the crust department. It blends the best of both worlds...the flavor and flakiness of butter, and the flakiness and workability of shortening. It requires a few extra ingredients that up until now, we haven't worked with, but the results are nothing short of excellent.

I recently made this homemade pie crust recipe for none other than an apple pie...I'll bet you might have guessed the type yourself. Boy, did I get compliments...some thought it was the best crust ever, and I agree, too that it definitely is a five-star recipe.

Don’t let the vinegar pie crust frighten you. Coupled with the egg, the crust is such a complement to any type of pie. Try to handle the dough as little as possible, and do not melt the butter. It’s the little pieces of butter that will form pockets in the dough resulting in a flaky pie crust.

Ingredients

2 cups of all-purpose flour

1/2 teaspoon salt

1/2 cup COLD butter

1/2 cup shortening

1/4 cup cold water

1 large egg, beaten

1/2 teaspoon apple cider vinegar or white vinegar

Method

• This recipe is enough for two 9-inch crusts.
• Sift together into large bowl the flour and salt.
• Cut the butter and shortening into the dry ingredients until mixture resembles course crumbs.
• Whisk together the water, egg, and vinegar in a small bowl.
• Mix the wet ingredients into the dry mixture with a fork, just until the flour is moistened.
• Divide the dough in half, and make a disk with each half.
• wrap each in plastic wrap and refrigerate about an hour.
• Let dough sit out for a half-hour before rolling it.
• For specific instructions on rolling out the dough and finishing the pie, please see Perfect Pie Crust
  
  

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