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  • Writer's pictureTammy

Flakey Pie Crust

"There’s nothing more satisfying than making a pie completely from scratch for a special occasion."



Flakey Pie Crust

Servings – 2 pie crusts Prep Time – 15 Minutes Cook Time – per pie recipe Ingredients:


  • 2 and 1/2 cups all-purpose flour (spooned & leveled), plus more for shaping and rolling

  • 1 teaspoon salt

  • 6 Tablespoons unsalted butter, chilled and cubed

  • 2/3 cup vegetable shortening, chilled

  • 1/2 cup ice cold water


Instructions:


Whisk the flour and salt together in a large bowl.


Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal - pea-sized bits with a few larger bits of butter and shortening are ok. Do not overwork the ingredients.


Measure 1/2 cup of water in a cup. Add ice. Stir it around. Measure 1/2 cup of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps.


Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. Flatten between hands to form 2 separate disks.


Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.


After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough. When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected.


Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish.


Proceed with the pie per your recipe’s instructions.


Notes:

Freezing Instructions: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.


"With the extra pie crust, I always make Cinna-Munchies. Filled with cinnamon, sugar, and butter. They are a hit with the kids and hubbies alike!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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