Flaky Pie Crust Recipe
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5.0
3 reviews
Excellent
Flaky Pie Crust Recipe
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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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Ingredients
- 2½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter
- ½ cup shortening
- ½ cup ice water
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 -
- —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
- 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.
- For a 9-inch pie crust, roll the dough to 12 inches to accommodate
- 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 unti
- l 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.
- 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.
- 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 Information
Show Details
Serving
1serving
Calories
358kcal
(18%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
31mg
(10%)
Sodium
149mg
(6%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
355IU
(7%)
Calcium
10mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 358kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 31mg | 10% |
| Sodium | 149mg | 6% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 355IU | 7% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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