Prep 30 mins
Cook 30 mins
I saw this on an episode of Ask Aida. Makes 1 crust for a 9" or 10" pie. She suggests keeping the shortening in the freezer which will make the crust flakier. I found this dough to be easy to roll and indeed very flaky. I used the cooking time for the resting time.
- 414.03 ml all-purpose flour
- 9.85 ml sugar
- 3.69 ml salt
- 88.74 ml butter, cold
- 59.14 ml shortening
- 103.53-118.32 ml ice water
- In a large bowl mix together the flour, sugar, and salt.
- Cut in the butter until there are large crumbles.
- Cut in the shortening until incorporated. The crumbles do not have to be uniform in size.
- Add the ice water by tablespoon just until the dough can be shaped into a ball.
- Form the dough into a disk, wrap in plastic wrap and let in rest in the refrigerator.
- Roll to the desired size on a floured surface, place in pie plate, and pierce the bottom with fork tines.
- While preheating the oven, put a cookie sheet in the oven. Place the pie plate on this hot surface while baking to ensure a flaky bottom crust.
Before getting on with my review I want to say, " I'm very pleased to be the first one to rate this recipe. :) I needed a pie crust to go with Chocolate Chip-Buttermilk Custard Pie and decided to try this one.And I'm so glad I did. All the other pie crusts that I've ever tried has never worked for me,but this one is a winner.I still need to get the hang of rolling the dough out to an even thickness. And as for being able to get the rolled out dough into the pie plate without it falling apart was a breeze, I just folded in half then just placed it in the plate and pressed into the pan. As for crimping the edges,well that's going to take some practice. I have more thing to say, " If I can make a pie crust with this recipe anyone can. " Keep Smiling :) "