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Perfect Pie Crust

Servings 2 9-inch pie crusts (one top and one bottom layer)

Ingredients

  • 2 1/2 C flour
  • 1/2 C butter
  • 1/2 C shortening
  • pinch of salt
  • 2 tsp. vanilla extract
  • ice cold water added 1 Tbsp. at a time

1 egg white for egg wash

Turbinado sugar for sprinkling on top of egg wash for crunch and sparkle

Instructions

  1. 1. Place all ingredients in a bowl (start with 2 Tablespoon water).
  2. 2. Use a fork or "dough blender" (they're called different names, I have a photo and a link below to show you one!) and mix dough until crumbly. You'll sort of "cut" the dough rather than stir, and keep adding a little water at a time until you can form a ball with your hands. You just don't want to add too much water!
  3. 3. Split dough in two and form two balls.
  4. 4. Take one dough ball and place it on a large pice of parchment paper (see photo directions).
  5. 5. Cover with another piece of large parchment and use a rolling pint to flatten into a large circle.
  6. 6. Peel off the top layer of parchment, then gently flip the pie crust (with bottom parchment still on) onto your pie pan.
  7. 7. Peel off parchment and press pie crust into pan.