Flaky Pie Crust Printable Recipe

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Flaky Pie Crust
Prep Time: 1 hour 15mins

The secret to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes but it's best if frozen for over an hour. If you know that you're going to make a pie "tomorrow", then freeze the butter overnight.

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water
Combine flour, salt, and sugar in a bowl. Cut the butter and shortening, a tablespoon at a time, until the mixture is crumbly and contains small chucks of dough (see photo). Add water one tablespoon at a time. You don't want the mixture too "wet", so only add 1TSP at time. Pinch some of the crumbly dough and if it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time until the mixture just begins to clump together.

Remove dough and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. (Do not over-knead the dough.) Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour. These can be kept in refrigerator for up to 2 days.

When ready to make your pie, remove from refrigerator. If dough is too stiff, you may let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on work surface and sprinkle a bit on top of the disk of dough. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough  Dough is the correct size when you place your pie pan/tin upside down on the dough and the dough extends the pan edges by 2 inches all around.

Gently fold dough in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold to cover pan. Do not stretch the dough.

a. If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhanging dough between the dough and the pan along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

b. If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over the lip of the pie tin.. Pinch the edges of both doughs together and fold them inward towards the center of the pie. (It makes a pretty decoration!)

Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. 


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