HOMEMADE BUTTERY FLAKY PIE CRUST
The perfect flaky pie crust for any filling.
Calories:
Ingredients
- 2 ½ all-purpose flour plus more for dusting
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold butter cubed
- ⅓ cup vegetable shortening
- 5 tablespoons ice water
Instructions
- In a bowl or food processor, combine the flour, salt, and sugar until well incorporated. Add the cubed butter and shortening, pulse or mix with fingertips until the mixture resembles fine breadcrumbs. With the food processor still running, add the ice water slowly through the feeding tube and pulse/mix until the dough begins to form. Divide the dough in half and form a disc on a floured surface, wrap in a cling film. Chill in the refrigerator for 30 minutes.
- Roll out each dough on a lightly floured surface about ¼ inch, turn the dough as you roll to create an even circle. Roll out crust loosely around the rolling pin and place on pie pan or dish of choice. Spread out the crust towards you and release into the pan. Using your fingertips or fist, press the crust firmly to the sides and bottom of the pan. Trim the edges hanging out of the pan. At this point, you can make desired decorations with the pie crust (see post). The pie crust is ready to use. Follow directions on the recipe to use the crust.
- **PS: Carefully poke the bottom of the crust before baking. This recipe is for two 9” pie crust pastries.
