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LOCATION: Recipes >> Pie Crusts >> Pie Crust Recipe #45

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Pie Crust Recipe

makes enough dough for four 9-10 inch tarts or two double-crusted pies

For savory pies:

5-1/4 cups all-purpose flour
1 tablespoon kosher salt
1-1/2 sticks cold unsalted butter cut in small pieces
1-3/3 cups solid vegetable shortening, chilled (Crisco)
6 tsp. cider vinegar
3/4 cup ice water, add more as needed

Note: it may not be as flaky as you'd like it. I kinda like the
tangy taste for quiche, try a bit less vinegar and work your way up.


For sweet pies:

5-1/4 cups all-purpose flour
1 tsp. kosher salt
5 tablespoons sugar
2 tsp. vanilla
1-1/2 sticks cold unsalted butter cut in small pieces
1-3/4 cups solid vegetable shortening, chilled
3/4 cup ice water, add more as needed

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