Zutaten für Best Pie Crust
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup cold vegetable shortening
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg yolk
- 2 tablespoons ice water
- Cider Vinegar
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Zubereitung von Best Pie Crust
- Whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Add 1 cup cold vegetable shortening. Continue cutting until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water.
- Gradually add the egg yolk mixture to the dry ingredients, mixing gently with a fork until the dough just comes together. Do not overmix!
- Gather the dough into a disk, wrap tightly in plastic wrap, and flatten slightly.
- Refrigerate for at least 30 minutes, or up to overnight. The longer it chills, the flakier the crust will be!
- On a lightly floured surface, roll out the dough to your desired thickness. Carefully transfer to your pie plate.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
52g
Fat
229g
Carbs
52g
