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Simple Pastry

Photo: Ngoc Minh Ngo
Yield Makes one 9-inch double-crust pie
Get a head start on the holidays or birthdays with this simple pastry. You can make and freeze the dough 3 months in advance.


  • 2 1/2 cups flour, plus more for work surface
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) unsalted butter, chilled
  • 1/2 cup solid vegetable shortening, chilled
  • 1 egg
  • 1 tablespoon white vinegar

Nutrition Information

  • calcium 12.53 mg
  • calories 365.53
  • caloriesfromfat 61 %
  • carbohydrate 30 g
  • cholesterol 56.54 mg
  • fat 25.16 g
  • fiber 1.05 g
  • iron 1.93 mg
  • protein 4.94 mg
  • satfat 10.01 g
  • sodium 151.07 mg

How to Make It

  1. In a food processor (or in a large bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the size of peas. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms. Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

    Tip: The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic bags and freeze them for up to 3 months. Thaw partially before rolling them out.