This is the perfect pie crust recipe for flaky pie crust every time!
- Carbohydrate 118.532504073026 g
- Cholesterol 14.336 mg
- Fat 27.1224386326593 g
- Fiber 4.19593372186672 g
- Protein 16.0457949068409 g
- Saturated Fat 10.5576325643492 g
- Serving Size 1 1 Serving (194g)
- Sodium 5235.44014047814 mg
- Sugar 114.336570351159 g
- Trans Fat 1.63121193600096 g
- Calories 796 calories
Step-by-step
- Combine the flour, salt, sugar, butter and shortening in the bowl of your food processor and pulse several times until the mixture resembles coarse sand. *Alternatively, you can use a pastry cutter to combine the ingredients in a large bowl.
- Add 1/4 cup of cold water to the food processor or bowl and mix until the mixture starts to form a dough. Add more water if needed. I find that 1/4 cup plus 2 tbsp is the perfect amount for me.
- Turn the dough out onto a lightly floured surface and quickly shape into a large ball.
- Divide the ball in two, and shape each dough ball into a small flat disc, about the size of your palm. *Work quickly with the dough, as warm hands will melt the butter and not give as flakey of a crust as desired.
- Wrap the discs with plastic wrap and refrigerate for at least 30 minutes and then use. *If using the dough at a later time, let it sit on the counter for at least 10-15 minutes before rolling out on a lightly floured surface.
Working butter and shortening into flour without letting the fat soften prematurely is the single biggest challenge in pastry making. When solid fats melt before baking, they release water that creates steam pockets, resulting in a dense and greasy crust instead of delicate layers. Achieving optimal flakiness requires keeping all ingredients thoroughly chilled and processing the mixture only until it resembles coarse sand. The friction of a food processor speeds this up, but working by hand with a pastry cutter yields equally good results if you move with deliberate speed. Maintaining a cold dough structure prevents the butter from absorbing into the flour, which is the exact mechanism responsible for structural tenderness.
Scaling this formulation up or down requires careful observation of hydration levels rather than strict multiplication, since flour humidity changes day by day. When incorporating ice water, add it gradually because excess liquid activates gluten development and makes the baked pastry tough. Chilling the shaped discs for at least thirty minutes solidifies the fat globules back into a uniform matrix before the rolling pin ever touches the surface. If the dough has rested in the refrigerator for longer than a few hours, let it temper on the counter for ten to fifteen minutes to prevent cracking at the edges during flattening.
Unbaked pastry discs wrap securely in plastic and store in the freezer for up to three months without losing structural integrity. Thawing frozen discs overnight in the refrigerator ensures the butter remains stable and pliable when rolled out for baking. Direct freezing of fitted pie plates saves even more preparation time on busy baking days, allowing you to transfer frozen shells straight into a hot oven with appropriate adjustments to baking time. Careful attention to thermal management turns basic flour and fat into reliable, shatteringly crisp pastry shells suitable for any filling.
