This pie crust recipe is easy to follow and yields a buttery, flaky crust perfect for any pie.
In a large mixing bowl, combine the flour and salt.
Mixing the dry ingredients first ensures even distribution of the salt.
Add the cold butter and shortening to the flour mixture and cut them in using a pastry cutter until the mixture resembles coarse crumbs.
Keep the fats cold to achieve a flaky crust.
In a small bowl, whisk together the egg, ice-cold water, and vinegar.
Using ice-cold water helps keep the dough from becoming too soft.
Gradually add the liquid mixture to the flour mixture, stirring gently until the dough comes together.
Avoid overmixing to prevent a tough crust.
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Chilling the dough makes it easier to roll out and prevents shrinking during baking.
Roll out the dough on a lightly floured surface to fit your pie dish.
Rotate the dough as you roll to maintain an even thickness.
Use the rolled-out dough in your favorite pie recipe, trimming and crimping the edges as desired.
For a decorative edge, use a fork or your fingers to create patterns.
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