This is my tried and true pastry pie crust recipe. The combination of butter and shortening creates a beautifully flaky, tender crust, and the key is keeping everything cold and handling the dough as little as possible. 🥧 My Bakery-Style Pie Crust Makes 2 crusts | Food Processor Method Ingredients * 3 cups all-purpose flour * 2 tsp salt * ½ cup cold shortening * ½ cup cold butter, cubed * ½ cup cold water * 1 tsp white vinegar * A few ice cubes Instructions 1. Prepare the ingredients. Combine the water, vinegar, and ice cubes in a small measuring cup. Keep chilled until needed. 2. Cut in the fats. Add flour and salt to a food processor and pulse to combine. Add half the cold shortening, a tablespoon at a time. Pulse 3–4 times. Add the remaining shortening and half the cubed butter. Pulse another 3–4 times. Add the remaining butter and pulse 3–4 more times. The butter pieces should be approximately the size of green peas. 3. Add the water. Remove the ice cubes from the water. Pour half the liquid into the food processor and pulse 3–4 times. Transfer the crumbly mixture to a large bowl. Pour the remaining water over the dough. 4. Bring the dough together. Using a flat-edged wooden spoon, gently push the mixture together until large chunks begin forming. Quickly finish bringing the dough together with your hands. Avoid excessive handling. 5. Form the discs. Divide the dough in half. Place each portion onto plastic wrap, wrap tightly, and firmly press into a 6-inch disc. Important: Press the dough together thoroughly so it forms one cohesive piece. This allows the moisture to distribute throughout the dough as it rests. 6. Chill. Refrigerate for at least 30 minutes before rolling out. Dough can be refrigerated for up to 24 hours. Freezing & Storage For longer storage, place the individually wrapped dough discs into a freezer-safe zip-top bag. * Refrigerator: Up to 24 hours * Freezer: Up to 30 days * To thaw: Transfer frozen dough to the refrigerator overnight. Never thaw pie dough at room temperature or in the microwave. Keeping the fats cold is essential for achieving those flaky layers! ⸻ My biggest pie crust tip Don’t mistake crumbly dough for dry dough! The dough doesn’t need to form a smooth ball in your food processor. Bringing it together gently by hand and allowing it to rest gives the moisture time to distribute without overworking the flour. That’s how you get a tender, flaky crust instead of a tough one. #piecrust #bakingclass #pieseason #fallbaking #FallDesserts - @just_lisa_cooking