Flaky Pie Crust Recipe

This Flaky Pie Crust Recipe, made from scratch with five simple ingredients, is foolproof and perfect for all your holiday baking.

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Prep Time 20

chilling time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings servings

Calories 358 kcal

Ingredients

Instructions

Measure all your dry ingredients in the bowl of your food processor and pulse to mix.
Cut the butter and shortening into pieces and add to the food processor. Pulse about 6-8 times until you have a crumbly mixture. (see notes)
Add the chilled water to this mixture and pulse about 4-6 times till the mixture is just blended (see notes)
Place the mixture in a clean dish towel and gently press into the shape of a disc. (see notes)
Wrap the dough in plastic wrap and place in the refrigerator to chill.
After 1 hour, remove the dough and flatten it gently on a floured work surface.
Start rolling out the dough till you have a round shape about 2 inches larger than the base of your pie pan. (see notes)
Gently transfer to your pan and remove the excess dough that is hanging. (see notes)
Crimp the edges as desired and then bake per instructions for your specific pie. (see notes)

Notes

Making the dough -

Butter and shortening—Ensure the butter and shortening are chilled and cut into pieces; don't overmix them with flour. You should have a slightly crumbly mixture with pieces of fat still visible.
Water—The water must also be chilled, and it is best to add 1-2 tablespoons at a time. When the dough comes together, stop adding the water, as it can make the pie crust dense.

Chilling the dough - Once the mixture is ready, place it in a clean kitchen towel and shape it into a disc. This shape makes it easier to roll it out later.

Preparing the crust - For a 9-inch pie crust, roll the dough to 12 inches to accommodate the raised sides of your pie plate. Do a simple crimp using your forefinger to make an indentation, or use a fork to create your edges.

Pastry Cutter Method - If you don't have a food processor, use a stand mixer with a paddle attachment. If you have neither, use a simple pastry cutter and mix the dough the old-fashioned way.

Blend the butter—Use your pastry cutter to Blend the fats with the dry ingredients. This step is crucial. The butter and shortening must be well chilled, and it's best to avoid using your hands at this point so the dough doesn't get warm. If you don't have a pastry cutter, use two forks instead. Mix these ingredients until you have approximately pea-sized particles.
Add the water - Add 1-2 tablespoons of the chilled water at a time, and gently start putting the dough together to form a ball. This step is also crucial, as no kneading should be done. When you have nicely bound disc-shaped dough, wrap it in plastic wrap and refrigerate it for at least one hour.

Nutrition

Serving: 1servingCalories: 358kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 31mgSodium: 149mgPotassium: 45mgFiber: 1gSugar: 0.4gVitamin A: 355IUCalcium: 10mgIron: 2mg

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