Photo by Stephanie Staton
Yield: 4 bottom crusts, or 2 top and 2 bottom crusts
- 3 cups flour (up to 1 cup can be whole-wheat flour)
- 1/2 cup cold unsalted butter
- 1/2 cup shortening
- 1 T. vinegar
- 5 T. cold water
- 1 egg
Use pastry cutter or two knives to cut in butter and shortening with flour until it resembles coarse meal. Combine remaining ingredients and thoroughly mix liquids into dry mixture. Form dough into ball; then press it into flat disk and quarter dough. Chill for at least 30 minutes before rolling out on floured board.
The crust can be kept in the freezer for two to three months. When you’re ready to use it, thaw overnight in the fridge and then at room temperature for two hours before use.