Double Crust Pie Dough

I just discovered this pie dough recipe. The egg helps with browning while the vinegar helps with tenderness. This pie dough is very easy to work with and is flaky, tender, and delicious! (You can see a picture of it with my posting of Apple Slab Pie.)

Double Crust Pie Dough

2 ½ cups (11 ounces) all-purpose flour
1 ½ teaspoons salt
3 tablespoons granulated sugar
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
1/3 cup (2 3/8 ounces) solid vegetable shortening, chilled
1 extra-large egg PLUS
1 extra-large egg yolk
2 tablespoons white vinegar
3 tablespoons very cold water

Combine dry ingredients in food processor. Pulse to sift and blend. Add cold shortening and butter and pulse briefly just until mixture is crumbly and most of the pieces of fat are about pea-size. Move flour mixture to a large mixing bowl.

Place the whole egg, egg yolk, vinegar, and cold water in a glass measuring cup and mix with a fork to break up the eggs and combine the ingredients well. Dribble the liquid mixture into the flour mixture, stirring gently with a fork until a crumbly ball starts to form. Mix only until the dry ingredients hold together. Turn dough out onto a lightly floured work surface and knead dough together very briefly, then use a dough scraper to cut it into two pieces. Shape each piece of dough into a flattened ball (about a 6-inch disk) and wrap well in plastic wrap. Refrigerate for 1 hour before using.

Recipe Source: Basic Baking by Lora Brody