Go-To Pie Dough | Oregonian Recipes
It’s no mystery why I call this my “go-to” dough: It’s so versatile that I use it for perhaps four out of every five of the savory (and sweet) pies that I ma...
Ingredients
- 8 tablespoons (1 stick) cold unsalted butter plus 2 tablespoons cold vegetable shortening (or 10 tablespoons cold unsalted butter), cut into 1/2-inch cubes
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons white vinegar
- Scant 1/3 cup cold water
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