Perfect Pie Crust
User Reviews
5
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Prep Time
1 hr
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Total Time
1 hr
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Servings
6 people
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Calories
140 kcal
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Course
Baked Goods
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Cuisine
French-American Fusion
Perfect Pie Crust
Description
The Perfect Pie Crust recipe uses a combination of chilled butter and shortening incorporated into flour and salt. The fats are cut into the dry ingredients until resembling small peas, which creates pockets of fat that yield a flaky texture when baked. Ice water is added by the tablespoon until the dough just comes together, preventing overworking and ensuring a tender crust. After forming a disc and chilling in plastic wrap for at least an hour, the dough is rolled out with minimal handling on a floured surface. Rolling the dough larger than the pie pan's diameter allows for an appropriate overhang, essential for shaping and sealing the crust in the pan.
This crust works well as the base for various pies, both savory and sweet, providing a crisp yet tender pastry shell. Chilling the dough before rolling helps maintain the integrity of the fat layers, critical for the desired flakiness. The recipe yields enough dough for a single bottom crust in a standard 9-inch pie dish.
For best results, avoid excessive rolling to prevent melting the fats. The dough can be prepared several days in advance and stored wrapped in plastic in the refrigerator or frozen for 2 to 3 months. If frozen, allow to thaw completely before rolling out. Visual guidance from accompanying videos may assist with technique.
Ingredients
- 1¼ cups all-purpose flour plus more for dusting your work surface
- ¼ teaspoon salt
- 6 tablespoon butter chilled and cut into ½" cubes, unsalted
- 2 tablespoon shortening chilled and cut into ½" cubes
- 5 - 6 tablespoon water ice
Instructions
- Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
- Add the salt and then the chilled butter and shortening. Secure the lid onto the food processor.
- Cut the fat into the flour by pulsing 7 or 8 times. The butter should resemble small frozen peas.
- Through the tube of the food processor, add the ice water, 1 tablespoon at a time, just until a ball forms. Immediately stop processing.
- Remove the dough from the processor and using your thumbs, for a disc.
- Enclose the dough in plastic wrap and place in the refrigerator for 1 hour.
- On a lightly floured counter/surface, place the dough. Try not to handle the dough too much, to prevent the butter pieces from melting.
- You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
- Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
- To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
- Use your fingers to flute the edges. Your pie dough is now ready for baking!
Notes
- Chill the dough for at least one hour before rolling to maintain flakiness.
- Prepare the dough up to several days ahead; keep it wrapped in the refrigerator.
- For longer storage, freeze the dough for 2 to 3 months and thaw fully before use.
- Roll the dough carefully with minimal passes to avoid warming the fat.
- Roll the dough about 3 to 4 inches larger than your pie pan diameter for proper fit.
- This recipe yields enough for one bottom crust in a 9-inch pie pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 100mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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