Homemade flaky pie crust

Makes 2 pie crusts!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour and salt together in a large bowl. Add the butter and shortening

Step 2

Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea sized bits with a few larger chunks)

Step 3

Measure 1/2 cup water. Add ice. Stir it around. From that, measure 1/2 cup of cold water. Drizzle the cold water in, 1 Tbsp at a time. Stir with rubber spatula or wooden spoon. Don’t add any more water than you need to. Stop adding water when then dough begins to form large clumps.

Step 4

Transfer the pie dough onto a floured surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide the dough in half. Flatten each half into 1 inch thick discs with your hands.

Step 5

Wrap each in plastic wrap and refrigerate for at least 2 hours (up to 5 days)

Step 6

When rolling out the dough, use gentle force with rolling pin. Start from center of the discs and work your way out in all directions, turning as you go. Proceed with the pie per your recipe’s directions.

Step 7

**to make vegan, sub in vegan butter and 1 tsp vinegar