Pie crust recipe that is tender and flaky--the perfect crust for any pie.
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter cut into chunks
1/2 cup shortening
3 tablespoons cold water
1 large Land O Lakes® Egg beaten
1 teaspoon apple cider vinegar or white vinegar
Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 10-12 minutes or until lightly browned.
Explore reviews fromour online community
This is hands down the easiest, most flakiest pie crust I have ever made in 47 years of baking, and I bake at least 100 pies a year. I used a food processor, then kneaded the dough 4 times till formed a consistent ball. I baked at 400. I will never use another recipe again as once again Land O Lakes has nailed it. Hands down the best recipe source on the internet.
For some reason I used another recipe it was ok. But thankfully I found this one again because it was delicious I made sure I save it this time.