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Real Simple Pie Crust

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From Real Simple magazine comes this easy crust.

Real Simple Pie Crust

2 1/2 cups flour, plus more for the work surface
1 teaspoon kosher salt
1/2 cup solid vegetable shortening, chilled
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
1 large egg
1 tablespoon white vinegar

In a food processor, combine the flour, salt, shortening and butter until the mixture forms pea-size crumbs. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup (you may want to use a little less if your kitchen is extremely humid). Slowly add the egg mixture to the flour mixture, pulsing until a soft dough forms.

Divide the dough in half. Shape each half into a flat disk. Wrap in plastic and refrigerate for at least 1 hour until ready for use.

On a lightly floured surface, roll out 1 disk into a 14-inch circle. Place in a 2-inch deep 9-inch pie plate.

Fill pie with your choice of filling.

Roll out second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a 1/2-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired.

Bake according to pie recipe.

Makes 1 double pie crust.

Source: “Real Simple: Easy, Delicious Meals,” edited by Lygeia Grace and Kate Merker

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