I want to give credit for where I found this recipe - it came with my Pampered Chef pastry blender (which I cannot live without - you’ve got to try this one...)  I didn’t even consider trying this one until I was looking for a recipe made with a little butter for better flavor.  I wasn’t expecting it to be anything out of the ordinary, but was pleasantly surprised!  I’ve decided the “secret ingredient” of the touch of vinegar must be the key to why it has such a great texture.  It also doesn’t hurt to cut in the shortening and butter until “pea-sized”.  This allows the fat to spread out in the flour when rolled out (see photo at right to see the “marbling” of the fat as the crust is rolled thin), causing the layers that we all associate with an excellent pie crust.

2-1/2 cups flour

1/4 to 1/2 tsp salt (depending on if using for a sweet or main-dish pie)

1/2 cup cold butter (no substitutes)

1/2 cup solid vegetable shortening (can use butter flavor if desired)

1/2 tsp cider vinegar

4-8 Tbs ice cold water

Combine flour and salt in large bowl.  Cut butter and shortening into flour mixture using pastry blender until butter and shortening resemble the size of small peas.  Add vinegar and sprinkle 2 Tbs water over the flour mixture, gently toss with a fork.  Repeat with additional water until dough is just moist enough to form into a ball. 

Gather dough into a ball.  Proceed to roll out as directed.

Here is where MY instructions (for an extra easy way to roll your crust) begin:

Wet down your countertop with a damp washcloth.  Cover area with plastic wrap.  Put 1/2 of pastry dough (for bottom crust) onto covered surface.  Flatten slightly with your hand.  Cover with another sheet of wrap.  Roll evenly with rolling pin - rolling “into” the cracks that form occasionally to keep it in a circular shape.  Turn pie plate upside down on top of dough to check size.  Dough should extend at least 2-3” beyond outer rim of pie plate for adequate coverage.  When correct size is achieved, peel off top layer of wrap - then tip dough-side down into pie plate.  Use fingers to press into corners and up sides - removing air bubbles as needed.  Remove second layer of wrap carefully.  Trim crust to 1” beyond outer edge of plate, then fold under with fingers.  Flute or shape edge as desired. 

If using the top crust for a “grated” topping - chill first.  Grate with largest holes on a box grater, sprinkle on pie filling, and distribute evenly.  Freeze or bake.

For small pot pies, or quiche - refer to photos below...

Check back tomorrow for a wonderful

chicken pot “pie-lette” recipe using this crust recipe...