Hamdi Saidani This Perfectly Flaky Pie Crust is a buttery and tender recipe, which is made with both butter and shortening for the best texture. It’s a classic, foolproof recipe, ready in about 45 minutes, including chilling time.
Perfectly Flaky Pie Crust Recipe Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon table salt
- 6 tablespoons cold unsalted butter, small dice
- 1/4 cup shortening
- 7 to 8 tablespoons ice water
How To Make Perfectly Flaky Pie Crust
- Combine Dry Ingredients: In a large bowl, mix together the flour, salt, and sugar until well combined.
- Work in the Butter: Add the cold, diced butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until it is in lima bean-sized pieces.
- Add the Shortening: Add the shortening and continue to rub it into the flour mixture until it forms pea-sized pieces. Some larger chunks of fat should remain.
- Add Ice Water: Drizzle in about half of the ice water. Use your fingers to gently rake the mixture together. Continue to drizzle in the remaining water, 1 tablespoon at a time, until the dough is just moistened and holds together when you squeeze a piece in your hand. Do not overwork the dough.
- Form and Chill the Dough: Gather the shaggy dough into a ball. Turn it out onto a piece of plastic wrap, press it into a flat disk, and wrap it tightly. Place the dough in the coldest part of your refrigerator for at least 30 minutes before rolling it out.
Recipe Tips
- How do I keep my fats cold? Keeping the butter and shortening as cold as possible is the secret to a flaky crust. You can even cube the butter and place it in the freezer for 15 minutes before you start. The pockets of cold fat create steam in the oven, which separates the layers of dough, resulting in flakiness.
- Why use both butter and shortening? This combination gives you the best of both worlds. Butter provides a rich, delicious flavor, while shortening has a higher melting point, which makes the crust incredibly tender and flaky.
- How do I avoid a tough pie crust? The key is to handle the dough as little as possible, especially after adding the water. Overworking the dough develops the gluten in the flour, which will result in a tough, chewy crust instead of a tender, flaky one.
- What is the best way to add the water? Add the ice water a little at a time, tossing the flour with your fingers, until the dough just comes together. The amount of water needed can vary slightly depending on the humidity in your kitchen.
How to Use This Pie Crust
This all-purpose pie crust is the perfect base for a wide variety of both sweet and savory pies.
- Fruit Pies: Perfect for a classic apple, cherry, or blueberry pie.
- Cream Pies: Blind bake the crust and fill it with your favorite pudding for a coconut or chocolate cream pie.
- Savory Pies: An excellent choice for quiches, chicken pot pies, or savory tarts.
How To Store Pie Crust Dough
- Refrigerate: The wrapped pie dough can be stored in the refrigerator for up to 2 days before you plan to use it. Let it sit at room temperature for about 10 minutes to make it easier to roll out.
- Freeze: For longer storage, wrap the disk of dough tightly in a second layer of plastic wrap or foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
Perfectly Flaky Pie Crust Nutrition Facts
- Calories: 220 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 7g
- Sodium: 180mg
- Sugar: 1g
Nutrition information is estimated for 1/8th of a single crust and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pie crust in a food processor?
Yes. Pulse the dry ingredients, then add the cold butter and shortening and pulse until you have pea-sized pieces. Drizzle in the ice water while pulsing until the dough just starts to come together. Be very careful not to over-process.
Why did my pie crust shrink when I baked it?
Shrinking is usually caused by overworking the dough (developing too much gluten) or not letting the dough rest and chill for long enough. Chilling allows the gluten to relax, which prevents the crust from shrinking in the oven.
What is blind baking?
Blind baking is the process of baking a pie crust without a filling. This is necessary for pies with unbaked fillings, like cream pies, and helps ensure a crisp bottom crust for pies with wet fillings, like quiche. To do it, line the chilled pie shell with parchment paper, fill with pie weights or dried beans, and bake until set.
Try More Recipes:
- Caramel Croissant Pudding Recipe
- Dessert Island Parfait Recipe
- Bruschetta with Gorgonzola Cheese and Honey Recipe
Perfectly Flaky Pie Crust Recipe
Description
A classic, all-purpose pie crust that bakes up perfectly flaky and tender every time, thanks to a combination of butter and shortening.
Ingredients
Instructions
- Whisk together flour, sugar, and salt in a large bowl.
- Cut in the cold butter until it’s in lima bean-sized pieces.
- Cut in the cold shortening until it’s in pea-sized pieces.
- Drizzle in ice water, one tablespoon at a time, tossing with your fingers until the dough just holds together.
- Form the dough into a flat disk, wrap it in plastic, and chill for at least 30 minutes.
Notes
- Keep all your ingredients, especially the butter, shortening, and water, as cold as possible for the flakiest results.
- Do not overmix the dough once the water has been added. A shaggy, slightly crumbly dough is what you’re looking for.
- Resting the dough in the refrigerator is a crucial step that should not be skipped.
- This recipe makes a single pie crust. For a double-crust pie, simply double all the ingredients.
