Food & Entertaining - Garden to Table

A no-fail crust and fresh ingredients are the perfect equation for fall desserts

Single pie crust

1 ¼ cups all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
¼ cup cold unsalted butter, cubed
¼ cup frozen vegetable shortening, cubed
3 to 5 tbsp ice water
½ tsp cider vinegar

Stir flour, sugar and salt together in a large bowl. Add butter and shortening, cutting in until the mixture resembles coarse crumbs. Mix 3 tablespoons of ice water with the vinegar and drizzle over flour mixture, stirring with a fork until pastry looks ragged and moist clumps form. If pastry is too dry, add more water, 1 tablespoon at a time. Gather pastry into a ball and wrap with plastic wrap. Press down to flatten and refrigerate disc for 1 hour. 

Double pie crust

2 ½ cups all-purpose flour
2 tbsp granulated sugar
½ tsp salt
½ cup cold unsalted butter, cubed
½ cup frozen vegetable shortening, cubed
6 to 10 tbsp ice water
1 tsp cider vinegar

Prepare pastry as with single crust method, but divide into 2 portions. If making a double pie crust, divide into 2 equal portions. If preparing a lattice top pie, make one portion slightly larger than the other. Wrap and refrigerate.

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