This recipe provides a simple yet effective way to create a buttery and flaky pie crust, perfect for any filling.
Combine the flour, sugar, and salt in a large bowl.
Mixing the dry ingredients thoroughly ensures even distribution of flavor.
Add the cold butter and shortening to the bowl, and use your fingertips to rub them into the flour mixture until it resembles coarse crumbs.
Keep the fats cold to maintain a flaky texture in the crust.
Drizzle the vinegar over the mixture and mix gently.
Vinegar helps tenderize the dough, making it easier to handle.
Gradually add the ice-cold water, mixing with a fork until the dough starts to come together.
Add water slowly to avoid overhydrating the dough.
Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap.
Shaping the dough into disks makes it easier to roll out later.
Chill the dough in the refrigerator for at least 45 minutes.
Chilling the dough allows the gluten to relax and the fats to firm up.
Let the dough soften slightly at room temperature before rolling out.
Softened dough is easier to roll out without cracking.
Roll out the dough and use it to line your pie dish. Fill with your desired filling and bake as required.
Roll the dough evenly to ensure consistent baking.
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