Thick Deep Dish Pie Crust
Ingredients
- 1 ½ cups flour
- ½ teaspoon salt
- ¼ cup shortening
- ½ cup cold butter, diced
- 1 egg
- ½ tablespoon white vinegar
- 2 tablespoons cold water
Instructions
- In a food processor or large bowl, pulse or mix together flour and salt.
- Add shortening and butter. Pulse 8-12 times or use a pastry cutter to work shortening and butter into flour until it resembles a coarse meal. If using a pastry cutter, it'll take a few minutes.
- In a small bowl, whisk together egg, vinegar, and cold water and pour into the food processor with flour mixture and pulse until dough begins to form a ball. If using a bowl, stir together until dough starts to combine, then use your hands to finish forming together. If the dough seems dry, add up to another ½ tablespoon cold water.
- Roll dough into a ball and wrap with plastic wrap. Place in the freezer for 15-20 minutes before rolling out.
- Roll dough out on a well-floured surface into a circle. Roll from center to edge, turning and flouring the dough so it doesn't stick.
Notes
Pie crust recipe adapted from Sylvia's Perfect Pie Crust on The Pioneer Woman website.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats