The Absolute Best Pie Crust Ever...seriously

I don't like pie crust. Really, don't like it. Yuck. I eat the good gooey stuff inside instead of that soggy, sorry, not worth the extra calorie mess. Until now. I have discovered the holy grail of pie crust - it's flaky, delicious and really easy. And it's from the Pioneer Woman. The trick is to mix it with a pastry blender, not the food processor, for 3-4 minutes. Not 1 or 2 or even 5. 3-4 minutes. Maybe I always skipped that step in the past or convinced myself it looked like pea sized crumbs before its time. Not sure. It's sad how happy I am now that I have a go-to, perfect pie crust recipe I can whip up for decadent desserts, quality quiches or popular pot pies.

Perfect Pie Crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 1/2 sticks cold butter
• 3/4 cup vegetable shortening
• 1 egg
• 5 tablespoons cold water
• 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. Refrigerate for 1 hour before using or store in the freezer until needed.