1/1 Photo of Flaky Pie Crust
Kozmic Blues's Note:
This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!
My Private Note
Units: US | Metric
- 1Measure out flour, sugar and salt in a bowl, and place in freezer.
- 2Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
- 3Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better.
- 4Slowly drizzle ice water over the top and gently knead until no dry patches remain.
- 5Try to press the dough together with your fingers, and it should hold together.
- 6If not, sprinkle some more ice water, and knead a tiny bit more.
- 7The dough should look rather rough, not smooth like bread or pizza dough.
- 8Divide in half and press each half into a round flat disk, wrap in plastice wrap.
- 9Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
- 10Roll out the dough.
- 11If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
- 12Flour your work surface and roll out dough, working from the middle out, in all directions.
- 13Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
- 14Roll dough over your pin, and transfer to your pie pan.
- 15Trim any excess dough, leaving about 3/4 inch around the edge.
- 16Follow the instrucitons what whatever pie you will be making.
- 17The second half of the dough can be used for another pie, or to top this one!
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Nutritional Facts for Flaky Pie Crust
Serving Size: 1 (613 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1435.4
- Calories from Fat 883
- Total Fat 98.1 g
- Saturated Fat 22.9 g
- Cholesterol 0.0 mg
- Sodium 1117.1 mg
- Total Carbohydrate 121.8 g
- Dietary Fiber 4.2 g
- Sugars 2.5 g
- Protein 16.6 g