Hamdi Saidani This Perfect Pie Crust is a flaky and buttery recipe, which is made with a combination of butter and shortening. It’s a classic, foolproof recipe, perfect for any sweet or savory pie.
Perfect Pie Crust Ingredients
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
How To Make Perfect Pie Crust
- Prepare the fats and dry ingredients: Dice the very cold butter into small pieces and return it to the refrigerator. In the bowl of a food processor, pulse the flour, salt, and sugar a few times to combine.
- Cut in the fats: Add the cold butter and cold shortening to the food processor. Pulse 8 to 12 times, until the fats are the size of peas.
- Add water and form the dough: With the machine running, pour the ice water down the feed tube and pulse just until the dough begins to form a ball. Do not over-process.
- Chill the dough: Dump the dough out onto a floured board, gently form it into a ball, and divide it in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.
- Roll and use: When ready to bake, roll each piece of dough on a well-floured board into a circle large enough to fit your pie pan.
Recipe Tips
- How to get a super flaky crust? The absolute key is to keep your ingredients, especially the butter, shortening, and water, as cold as possible. The small pieces of cold fat melt during baking, creating steam pockets that result in a light and flaky texture.
- Can I make this without a food processor? Yes. You can use a pastry blender or two knives to cut the cold butter and shortening into the flour mixture. You can also use your fingertips, but work quickly to avoid warming the butter with your hands.
- How to prevent a soggy bottom crust? For wet fillings like pumpkin pie or quiche, it’s a good idea to “blind bake” the crust first. This means baking the empty crust (lined with parchment and filled with pie weights or dried beans) for about 15-20 minutes before adding the filling.
- Can I make the dough ahead of time? Absolutely. The pie dough can be made and stored, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.
What To Use Perfect Pie Crust For
This versatile, all-butter pie crust is the perfect base for both sweet and savory pies.
- Classic Apple Pie or Peach Pie
- Holiday Pumpkin or Pecan Pie
- Savory Quiche Lorraine
- Chicken Pot Pie
How To Store Pie Crust
- Unbaked Dough: Wrap the dough discs tightly in plastic wrap. They can be refrigerated for up to 3 days or frozen for up to 3 months.
- Baked Crust: An unfilled, baked pie crust can be stored, loosely covered, at room temperature for up to 2 days.
Perfect Pie Crust Nutrition Facts
- Serving Size: 1 slice (⅛ of double crust)
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 34g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my pie crust shrink when I baked it?
Shrinking is usually caused by overworking the dough, which develops the gluten too much. Handle the dough as little as possible and let it rest in the refrigerator for at least 30 minutes before rolling it out.
Can I use all butter instead of shortening?
Yes, you can use all butter for a richer flavor. However, the shortening is what helps make the crust extra tender and flaky. The combination of both provides the best of both worlds: flavor from the butter and texture from the shortening.
What is ice water and why is it important?
Ice water is simply water that has had ice cubes in it to make it very cold. Using ice-cold water is crucial because it helps keep the butter and shortening in small, solid pieces, which is the secret to a flaky crust.
Perfect Pie Crust Recipe
Description
A classic, all-purpose pie dough recipe using a combination of butter and shortening for a crust that is both flaky and tender.
Ingredients
Instructions
- In a food processor, pulse together the flour, salt, and sugar.
- Add the cold, diced butter and cold shortening. Pulse 8-12 times until the fat is pea-sized.
- With the machine running, stream in the ice water until the dough just begins to form a ball.
- Divide the dough in half, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out on a floured surface to use in your favorite pie recipe.
Notes
- Keeping all your ingredients, especially the butter, shortening, and water, very cold is the most important step for a flaky crust.
- Do not over-process the dough in the food processor; stop as soon as it comes together.
- This dough can be made ahead and stored in the fridge for 3 days or the freezer for 3 months.
- The recipe makes enough dough for one double-crust pie or two single-crust pies.
