Emily’s Best of Both Worlds Pie Crust | Pie Eyed Love

Name: Emily’s Best of Both Worlds Pie Crust | Pie Eyed Love
Ingredients: 3 cups all-purpose flour 12.7 ounces/ 360 grams; 2 tablespoons sugar; 1 teaspoon salt table salt or fine sea salt; 1 cup unsalted butter 16 tablespoons (2 sticks), cut into small pieces, FROZEN; 8 tablespoons shortening cut into small pieces, FROZEN; 1/2 cup ice water Will use 8 tablespoons of the cold water; 1 tablespoon apple cider vinegar Add to the water...just dump some in, don't worry about measuring; Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.; Scatter frozen cubes of butter and shortening on top of the flour.; IT SHOULD NOT LOOK LIKE COOKIE DOUGH. You should still see some crumbles and pea sized chunks of butter.; Turn the mixture out into a bowl. It will look crumbly. Using your hands, gently pull the dough together into two balls. Place each ball on a piece of plastic wrap or press and seal and cover the top.; The dough is too wet - in my opinion, this is the better problem to have. When you are ready to roll, you can pick up extra flour in the dough if you sprinkle in generously on the countertop.; Facebook; Twitter; Google+; Pinterest

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Discover Emily's Best of Both Worlds Pie Crust—light, delicate, and perfect for beginners, blending butter with a forgiving touch of shortening.

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Ingredients

3 cups all-purpose flour 12.7 ounces/ 360 grams
2 tablespoons sugar
1 teaspoon salt table salt or fine sea salt
1 cup unsalted butter 16 tablespoons (2 sticks), cut into small pieces, FROZEN
8 tablespoons shortening cut into small pieces, FROZEN
1/2 cup ice water Will use 8 tablespoons of the cold water
1 tablespoon apple cider vinegar Add to the water...just dump some in, don't worry about measuring
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.
Scatter frozen cubes of butter and shortening on top of the flour.
IT SHOULD NOT LOOK LIKE COOKIE DOUGH. You should still see some crumbles and pea sized chunks of butter.
Turn the mixture out into a bowl. It will look crumbly. Using your hands, gently pull the dough together into two balls. Place each ball on a piece of plastic wrap or press and seal and cover the top.
The dough is too wet - in my opinion, this is the better problem to have. When you are ready to roll, you can pick up extra flour in the dough if you sprinkle in generously on the countertop.
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