Pie Crust

November 7, 2013
The Pantry

Pecan pie 3


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon of salt
  • 6 tablespoons of butter, unsalted and cold
  • 3 tablespoons of shortening
  • 1 cup of iced water
  • 1 1/2 teaspoons of apple cider vinegar


  • Cut butter and shortening into small cubes and place in the freezer for at least 20 minutes.
  • In a bowl, add vinegar to iced water.
  • In a food processor, add flour, sugar and salt and pulse to combine. Add butter and shortening for 10 seconds. Pour vinegar-water into the food processor 1 tablespoon at a time while pulsing. Add just enough vinegar-water so the dough starts to come together– the dough should not be wet, about 6 tablespoons total.  Also do not overpulse the dough there should be chunks of visible butter and shortening at the end.
  • Gather dough together and form into a ball. Wrap and refrigerate for at least 1 hour before using.
  • Roll dough out into a circle a little larger than your pie pan.
  • To get the dough into the pie tin roll the flat dough onto a rolling pin. Unroll the dough onto the pie pan. Trim excess dough.
  • Place the dough in the refrigerator for at least 15 minutes before filling and baking it.

Pecan pie 4


bro this is working really well but when i tried it yuck!!!! so let cooking go

Yes, the directions are reasonable as given. However, they are deceptive. The list of ingredients is usually the amounts that go into the dish. It should state 3 to 6 tablespoons of ice water and vinegar mixture. More like 4 or so. The water and kneading bring out the glutin in the dough and that makes tha dough bake hard and tough. So less water and kneading =flakey crust. Baking is more of a science than it is an art; although art can really help.

You are right about the lard. Shortening has trans fat in it which is very unhealthy. It doesn’t say it on the label, because if is below a certain amount, it doesn’t have to be mentioned. So C****co sets the serving size at a very small amount so the trans fat falls below the legally reportable level in that serving size. Then they don’t have to report it on the label.

The flour to water ratio in this recipe is outlandishly WRONG. 1-1/2 cups of flour to 1 cup water makes a goop. Water should be more like 5 tablespoons. Not happy that the leaf lard I ordered online and waited for is useless now.

Hi Yvette,
I read the recipe the same way originally. However it calls for 1cup if iced water, but in the directions states to add water 1T at a time for a total of 6T not the entire cup. Hope this helps for future use!

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