3 Classic Pie Crusts

1 ½ cups all-purpose flour (195 g)

1 ½ tbsp granulated sugar (18 g)

¾ tsp Diamond Crystal kosher salt, or ½ tsp Morton kosher salt

10 tbsp unsalted butter, very cold and cubed (142 g)

4 ½ tbsp ice-cold water (67 g), plus more only as needed

1 ½ tsp apple cider vinegar

2 tbsp vegetable shortening, very cold (21 g)

½ cup plus 2 tbsp cold full-fat sour cream (140 g)

In a large bowl, whisk together the flour, sugar, and salt.
Add the cubed cold butter (for the Butter + Shortening Crust, add the shortening as well). Toss until every piece is coated in flour.
Using your fingertips or a pastry blender, press and flatten the fat into smaller pieces, one by one. Stop when the mixture contains a combination of pea-sized butter pieces and larger, flattened flakes.
Mix in the moisture: For the All-Butter and Butter + Shortening Crust: drizzle in the water and apple cider vinegar. Toss gently with your hands or a spatula to combine. For the Sour Cream Crust: add the cold sour cream in several dollops and mix with a spatula or fork to combine.
Turn out the mixture onto a clean work surface and press the dough together by hand, pressing it flat and folding it over itself 1–2 times, just until the dough comes together with no large pockets of dry flour and small visible pieces of butter throughout.
If the dough is crumbling apart when squeezed together or there still seem to be too many dry bits of flour, drizzle in more ice water 1 tsp at a time.
Shape the dough into a 1-inch-thick disc. Wrap tightly in plastic wrap, pressing out excess air.
Refrigerate for at least 1 hour, though 2 hours or overnight is even better, before rolling.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Pie Crust

Cuisine🇺🇸American

Occasions🥖Baking📆Everyday🎉Holidays

Season🔁Year-round

DifficultyMedium ⏰ 1h