Based on Karen Barker’s pie crust recipe in her book Sweet Stuff: Karen Barker’s American Desserts. This is not the pastry recipe that we use (we don’t include any shortening in our pastry), but it is a good recipe for beginners as the addition of shortening makes it much more forgiving to work with!
Makes enough for 2 single crust pies or 1 double crust or lattice topped pie.
2 2/3 Cups flour
¾ tsp salt
¾ TBL sugar (optional)
¼ tsp baking powder
4 ounces (8 TBL) unsalted butter, chilled, cut into pieces
4 ounces (½ Cup + 1 TBL + 2 tsp) vegetable shortening, chilled, cut into pieces
1 TBL apple cider vinegar
1/3 to ½ Cup cold water, as needed
Place flour, salt, optional sugar, and baking powder in food processor with a steel blade. Pulse to combine.
Add the chilled butter and shortening, pulse until it is even mixed and the mixture resembles coarse sand. Remove to a mixing bowl.
Working quickly, add enough cold water, while tossing mixture with a fork, until dough just begins to come together. Don’t squeeze the pastry as you don’t want to melt the butter! Divide into 2 equal portions, wrap in plastic, and chill for several hours or overnight.
This can be frozen for up to 1 month – defrost in refrigerator overnight before using.