pie crust prep

Basic pie crust

2 1/2 cups of unbleached flour

4 tblspns of veg shortening

2 tsp of sugar

1 tsp of apple cider vinegar

1/2 tsp of salt

12 tblspns of butter flavored shortening or butter

1/4 cup of ice water 

whisk the dry ingredients then add the vinegar and veg. shortening, cut with a pie cutter or pulse in a food processor, add the 12 tblspn of butter/butter flavor shortening with the hand cutter or food processor, add the 1/4 cup of ice water,  we will only pulse until we see the mixture is well incorporated, do not over pulse or mix, you will use flour dusted hands to make into a dough and cut dough in half and wrap in plastic wrap.

over worked dough makes it tough and not flakey.

place in fridge for an hour or over night or even 1 week ahead or up in freezer for 2 months.

i usually make this dough a week before thanksgiving or a few days ahead