Get a head start on the holidays or birthdays with this simple pastry. You can make and freeze the dough 3 months in advance.

Suzy Verrier and Kai Jacob
Recipe by Real Simple September 2005

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Credit: Ngoc Minh Ngo

Recipe Summary

Yield:
Makes one 9-inch double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 12.5mg; 366 calories; calories from fat 61%; carbohydrates 30g; cholesterol 56.5mg; fat 25.2g; fiber 1.1g; iron 1.9mg; protein 4.9mg; saturated fat 10g; sodium 151.1mg.
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