Flaky Pie Crust


2 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon salt
2 tablespoon sugar
6 tablespoons butter, cut diced into small cubes
4 tablespoons vegetable shortening, cut into chunks
3 tablespoons ice cold water or more if needed
2 scant teaspoons white vinegar


Add flour, cornstarch, salt, and sugar into a food processor bowl and pulse a few times to combine. Add butter and shortening. Pulse just until butter is the size of peas.  

Add water and vinegar into a small bowl. Blend. With the food processor on, pour most of the water through the feed tube.  Stop the processor when a ball starts to form.  Pick up a quarter size sample with your hand and squeeze. If it holds to together, it is done. If the mixture crumbles, add the remaining water as you give it a few pulse.  Pay attention not to overmix as it results in a tough pie crust.

Turn the dough onto a plastic wrap and form into a 1 inch thick disc. If it is slightly crumbly, knead the dough for a few seconds. Wrap in plastic wrap and chill at least 30 minutes.

Recipe Notes:
  1. For best results, chill all ingredients prior to rolling out dough.
  2. If mixing by hand, use a pastry cutter to work the shortening and butter into the flour mixture. Stop when butter is the size of peas.  Slowly add water and vinegar mixture, one tablespoon at a time, using a rubber spatula or wooden spoon to mix. When the dough looks clumpy, moist but not wet, pour onto a lightly floured work surface. Form the dough into 1-inch thick disc. Wrap in plastic wrap. Chill at least 30 minutes.