Flaky Pie Crust
This recipe is best for pies where the crust is blind-baked, such as with cream pies, or used as the top crust for fruit pies. This also works beautifully for a lattice top.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1¼ cups all-purpose flour
- 2 Tbsp. sugar
- ½ tsp. salt
- 6 Tbsp. butter, cubed and chilled
- 2 Tbsp. vegetable shortening, chilled
- 2 Tbsp. ice water
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the chilled fats and rub them into the flour mixture with your fingers until about ⅓ of the fat is between pea- and hazelnut-sized, while the rest is blended in well. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
- Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to a ⅛" thick, 12" circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Press dough into a pie plate.
- Place the crust on a baking sheet and chill for 30 minutes before use. Prick bottom of pie plate before blind baking.