Flaky Homemade Pie Crust Recipe
Learn how to make the most incredible and flaky pie crust!
Servings: 1 single crust
- 1 1/4 cups all purpose flour
- 1/2 tsp kosher salt
- 6 Tbsp vegetable shortening (about 1/4 cup + 2 Tbsp) cubed and chilled
- 2 Tbsp unsalted butter cubed and chilled
- 4 Tbsp ice cold water possibly more or less, depending on your climate
COMBINE DRY INGREDIENTS WITH FATS
To a mixing bowl, add flour and salt and stir to combine.
Add butter and shortening and use a pastry cutter to cut the fats into the flour mixture until it looks like a coarse meal with pea-sized bits.
To a small glass, add ice and about 1/2 cup water. Use a Tablespoon to drizzle ice water, 1 Tbsp at a time into the crumbly mixture, stirring with a rubber spatula after each Tbsp is added. Do this until you’ve added 4 Tbsp of the ice water. Set any remaining water aside.
Stir dough and watch for large clumps to form. If clumps don’t form (this can happen in drier climates and months), add additional ice water, 1 Tbsp at a time, until clumps form.
FORM DOUGH INTO A DISC
Flour a work surface and transfer pie dough to surface. Lightly flour your hands and use your hands to fold the dough over and into itself until all the residual flour is worked into the dough.
Form dough into a disc shape, roughly 1 inch thick. Wrap tightly with plastic wrap and chill in the refrigerator for at least 2 hours, but up to 4-5 days.
ROLL OUT DOUGH
To roll out the dough, start with a lightly floured work surface and be gentle with the rolling pin. Always start from the center of the dough and work outward in all directions, turning the dough a quarter turn as you go. This helps you get a reasonably even circle and keeps the dough from sticking to the surface.
- Recipe can easily be doubled to make 2 crusts
Calories: 1451kcal | Carbohydrates: 119g | Protein: 16g | Fat: 101g | Saturated Fat: 34g | Cholesterol: 61mg | Sodium: 1172mg | Potassium: 167mg | Fiber: 4g | Sugar: 1g | Vitamin A: 710IU | Calcium: 23mg | Iron: 7mg