LHJ Perfect Pie Crust

Pat Duran


This recipe uses vinegar in the ingredients, mixed with the water; and makes 2 single crusts.

★★★★★ 3 votes
makes 2 single crusts
5 Min
30 Min


2 1/2 c
all purpose flour
1 tsp
1 Tbsp
granulated sugar
12 Tbsp
cold unsalted butter, cut into pieces
1/4 c
chilled shortening
1 Tbsp
white vinegar
1/2 c
very cold water

How to Make LHJ Perfect Pie Crust


  • 1In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size(alternately, combine in a bowl using a pastry blender or forks.)
    Combine vinegar with cold water. While pulsing crumb mixture in processor, drizzle in just enough water mixture to form dough, 1/3 to 1/2 cup. (Dough will hold together when you pinch it.) Halve dough, wrap in plastic wrap and press into disks. Chill for 30 to 1 hour or until ready to use. May be frozen for up to 2 months. Makes 2 single crusts.

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About LHJ Perfect Pie Crust

Course/Dish: Pies
Other Tags: Quick & Easy, Healthy