Perfect Flaky Pie Crust
User Reviews
4.7
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Prep Time
1 hr 20 mins
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Total Time
1 hr 20 mins
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Servings
1 (9-inch) pie crust
Perfect Flaky Pie Crust
Description
The Perfect Flaky Pie Crust recipe begins by mixing flour, sugar, and salt, then cutting in chilled shortening until pea-sized pieces remain throughout the mixture. Frozen butter grated with a cheese grater is then incorporated, ensuring the butter pieces remain cold and evenly distributed. Adding ice water gradually helps bring the dough together with as little handling as possible to prevent melting the fats prematurely.
This method creates pockets of fat within the dough, which during baking produce a flaky texture and tender crumb. The sugar adds slight sweetness appropriate for dessert pies, while salt enhances overall flavor. The dough may appear patchy or dry before gathering, but careful pressing confirms its readiness without excess water that inhibits flakiness.
The crust can be rolled out to line pie pans or cut for tarts, supporting various fillings. Using salted butter is fine; increase salt in the recipe if using unsalted butter for balanced taste.
Keeping fats well-chilled and using ice water are key to achieving flakiness. Avoid overmixing or warming the dough with hands to maintain texture.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons shortening frozen for 15-20 minutes or well-chilled
- 10 tablespoons butter frozen (see note, salted
- ¼ to ⅓ to ⅓ cup water ice
Instructions
- In a medium bowl, add the flour, sugar and salt. Whisk together with a fork to combine.
- Add the shortening to the bowl, and cut it into the dry ingredients using a pastry blender or fork or two butter knives until the shortening is in pea-sized pieces and the mixture is crumbly.
- Using a box grater (or other cheese grater with large holes), grate the frozen butter into the bowl. Lightly toss with a fork or your hands until the butter is evenly coated with the dry ingredients (don't overmix with your hands, especially if the warmth from your fingers softens or melts the butter).
- Drizzle in 1/4 cup of the ice water. Use a fork to begin combining the dough. Abandon the fork, if needed, and use your hands to gather the pie dough into a mass. It will be dry and patchy - that's ok. Grab a handful of dough and press. If it clumps together, don't add more water. If it's still dry and falling apart, drizzle in another 1-2 tablespoons and mix lightly and quickly until the dough gathers into a shaggy ball.
- Press the pie dough (gathering in any dry pieces that may scatter or fall out) into a thick disc-shape onto a piece of plastic wrap. Cover and refrigerate for at least an hour or up to several days (the pie dough can be frozen for several months).
- Roll out and use as needed or directed (in the recipe you are using).
Notes
- Salted butter can be used; if so, increase salt to 3/4 teaspoon for balanced flavor.
- Freeze butter before grating to maintain solid pieces that create flakiness during baking.
- Use ice water to prevent butter from melting while mixing.
- Limit handling of dough to keep fats cold and ensure flaky texture.
- Dough may appear crumbly before finishing but should hold together when pressed.
User Reviews
Overall Rating
4.7
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