Makes 1 double crust or 2 single crusts

Ingredients

• 2 and 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar (optional, but amazing for pumpkin pie)
• 1/2 cup cold butter, cut into cubes
• 1/2 cup shortening (room temp or cold, either works)
• 1 tablespoon white vinegar
• 1 egg
• 1/4 cup cold water (you may need up to 1/3 cup depending on flour)

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How to Make It

This is the beautiful part. It is very forgiving.

1. Mix the dry ingredients

Combine the flour, salt, and sugar in a bowl.

2. Cut in the fats

Add the cold butter and shortening. Use a pastry cutter or your hands. Stop when it looks like coarse crumbs with some pea sized butter bits.

3. Add the wet mixture

In a small cup or bowl, whisk together:

• the egg
• the vinegar
• the cold water (start with 1/4 cup)

Pour this over the dry mixture.

4. Mix until it just holds together

Use your hands. This dough can handle more mixing than an all butter crust. It will not get tough.

5. Divide and chill

Form into 2 disks and chill for 30 minutes.
(Or skip the chill. You can roll it out immediately and it still works.)