Best Flaky Pie Crust With Butter And Shortening
Making a delicious pie from scratch is a labor of love. The filling can be sweet or savory, but the crust is the foundation of any good pie. A flaky pie crust is the perfect complement to any filling, and the combination of butter and shortening is the key to achieving that flakiness. Here's how to make the best flaky pie crust with butter and shortening.
Ingredients
To make the best flaky pie crust, you'll need:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup butter, chilled and cubed
- 1/4 cup vegetable shortening, chilled
- 3-4 tablespoons ice water
Instructions
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the chilled butter and shortening to the bowl. Use a pastry cutter or your fingers to cut the butter and shortening into the flour mixture until it resembles coarse sand.
3. Slowly add ice water to the mixture, one tablespoon at a time, until the dough starts to come together. You may not need all of the water.
4. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375 degrees F.
6. On a lightly floured surface, roll out the dough into a circle that's about 12 inches in diameter.
7. Carefully transfer the dough to a 9-inch pie dish. Trim the edges to leave about 1/2 inch of overhang.
8. Fold the overhang under and crimp the edges of the crust with your fingers or a fork.
9. Use a fork to prick the bottom and sides of the crust all over.
10. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
11. Bake the crust for 15 minutes, then remove the weights and paper and continue to bake for another 10-15 minutes, or until the crust is golden brown.
Tips for Success
• Make sure your butter and shortening are very cold before you start. This will help create a flaky texture.
• Don't overwork the dough. Too much handling can toughen the crust.
• Use a light hand when rolling out the dough. Over-rolling can also toughen the crust.
• If your dough tears or cracks when you're rolling it out, don't panic. Just patch it up with a bit of extra dough and keep going.
• If you're making a double-crust pie, roll out the top crust and chill it separately before adding it to the pie.
Conclusion
With this recipe and some practice, you can make the best flaky pie crust with butter and shortening. Remember to keep your ingredients cold, handle the dough gently, and don't be afraid to patch up any imperfections. Your pies will be the talk of the town!