Flaky Homemade Pie Crust Recipe
User Reviews
5
Flaky Homemade Pie Crust Recipe
Description
The Flaky Homemade Pie Crust Recipe uses 1 1/4 cups flour and a mix of vegetable shortening and butter to create layers that contribute to flakiness. The fats are cut into the flour mixture until it resembles coarse meal with small pea-sized pieces, which is key for the texture. Adding ice-cold water gradually is essential to bring the dough together without melting the fats.
Once formed into a disc, the dough is wrapped and chilled to relax the gluten and solidify fats further, making it easier to roll out evenly. The balance of fats and managing moisture prevents a tough crust while maintaining structure. This crust serves as a foundation for various sweet or savory fillings.
The notes indicate the recipe can easily be doubled to prepare two crusts, helpful for double-crust pies or extra baking needs.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 6 Tbsp vegetable shortening (about 1/4 cup + 2 Tbsp) cubed and chilled
- 2 Tbsp butter cubed and chilled, unsalted
- 4 Tbsp water possibly more or less, depending on your climate, ice cold
Instructions
COMBINE DRY INGREDIENTS WITH FATS
- To a mixing bowl, add flour and salt and stir to combine.
- Add butter and shortening and use a pastry cutter to cut the fats into the flour mixture until it looks like a coarse meal with pea-sized bits.
ADD WATER
- To a small glass, add ice and about 1/2 cup water. Use a Tablespoon to drizzle ice water, 1 Tbsp at a time into the crumbly mixture, stirring with a rubber spatula after each Tbsp is added. Do this until you’ve added 4 Tbsp of the ice water. Set any remaining water aside.
- Stir dough and watch for large clumps to form. If clumps don’t form (this can happen in drier climates and months), add additional ice water, 1 Tbsp at a time, until clumps form.
FORM DOUGH INTO A DISC
- Flour a work surface and transfer pie dough to surface. Lightly flour your hands and use your hands to fold the dough over and into itself until all the residual flour is worked into the dough.
- Form dough into a disc shape, roughly 1 inch thick. Wrap tightly with plastic wrap and chill in the refrigerator for at least 2 hours, but up to 4-5 days.
ROLL OUT DOUGH
- To roll out the dough, start with a lightly floured work surface and be gentle with the rolling pin. Always start from the center of the dough and work outward in all directions, turning the dough a quarter turn as you go. This helps you get a reasonably even circle and keeps the dough from sticking to the surface.
TRANSFER TO PAN/DECORATE
- Transfer to dough to pie pan and decorate the edges however you like.
PROCEED WITH PIE RECIPE
- Proceed with pie per the pie recipe's instructions.
Notes
- This recipe can be doubled to make two pie crusts for double-crust pies or extra baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1single
Amount Per Serving
Calories 1451 kcal
% Daily Value*
| Calories | 1451kcal | 73% |
| Carbohydrates | 119g | 40% |
| Protein | 16g | 32% |
| Fat | 101g | 155% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 61mg | 20% |
| Sodium | 1172mg | 49% |
| Potassium | 167mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 710IU | 14% |
| Calcium | 23mg | 2% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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