We all need a foolproof (or almost) recipe for pie crust, the flaky kind, the one that can be used during the holiday season, and also for fruit pies. This is a basic recipe that can be made in the food processor or by hand. It uses few ingredients (shortening for flakiness and butter for flavor) and can be frozen.
As much as I love my all-butter shortcrust pastry, sometimes you want to make and old-fashioned pie and that calls for our trusted recipe that also use shortening. This is my go-to recipe and it is really good.
I have to admit that there's probably nothing like shortening to achieve that flakiness that almost resembles puff pastry, but in a recipe that is easy to make, where we can take shortcuts like using the food processor.
Ingredients
They are very simple so buy the best you can afford.
- Butter: it gives the pie crust flavor and is less greasy than shortening. Use unsalted and make sure it's cold.
- Shortening: it gives the pie dough unmistakable flakiness. Use it cold also.
- Sugar: it's a small amount but good if you're using it for a sweet pie recipe.
- Flour: I use all-purpose flour mostly, but sometimes cake flour if that's all I have.
- Water: it's mandatory that the water be very cold, that's why we use iced water. The colder the ingredients, the better the result.
- Salt: I use sea salt or kosher. But regular table salt also works if that's all you have.
Easy steps
As with the other pie crust recipes in this blog (basic pie crust and Italian pie dough) the mixing method is pretty similar.
Watch the video tutorial below 👇🏻
Rolling the dough
If you organize the space, this is an easy step.
The video in this post shows how to roll the pie crust and line a pan, which can be made by crimping the edges or using the rolling pin as shown in the video. It depends a lot on the type of pie you're making.
Lining the pan
After rolling the dough, the most simple way I know to line the pie dish is by folding the dough in half, placing it in the middle of the pie plate (image below) and then simply unfolding it.
As you can see in the image below, it covers the plate perfectly and makes it easier to continue with the fitting and crimping of the edges.
Follow instructions on the pie recipe you want to make about how to line and prepare the pie crust.
Top tips
- Cold ingredients - I can't stress enough how important this is. Temperature is a deal-breaker when it comes to making flaky yet tender doughs. I dice the butter and shortening and put them in the freezer for 5-10 minutes right before starting to make this recipe. And make sure you have ice water (if you don't have ice cubes put the water in the freezer before starting also).
- Don't overwork it - another crucial tip. When you touch the mixture too much the butter and shortening start to melt and mix too much with the flour, and that is not what we want. That's why using a food processor is good for mixing those ingredients together, because you don't touch them much. Some people have colder hands but some don't (like myself), so mix the whole thing just until it's come together, but don't knead it as you would bread for example.
- Resting time - when the flour is mixed with other wet (water) or fatty (butter) ingredients the gluten starts to develop. That is good for bread but not at all for a pie crust. That's why we need to let it rest after the dough comes together. That time relaxes it and accomplishes two things: it allows the pie dough to roll easily without forcing it, and it hardens the butter again ensuring flakiness.
Other pie crust recipes you might like:
Perfect Chocolate Pie Crust
Sweet Shortcrust Pastry
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How to Make Perfect Flaky Pie Crust
- Prep Time: 20
- Total Time: 20
- Yield: 1 9-inch pie 1x
- Category: Pies - Basic recipes
- Method: Mixing
- Cuisine: American
Description
We all need a foolproof (or almost) recipe for pie crust, the flaky kind, the one that can be used during the holiday season, and also for fruit pies. This is a basic recipe that can be made in the food processor or by hand. It uses few ingredients (shortening for flakiness and butter for flavor) and can be frozen.
Ingredients
- 2 cups (280g) all-purpose flour
- 6 tablespoons (90g) unsalted butter, very cold
- 4 tablespoons (60g) shortening, cold
- 2 tablespoons sugar
- Pinch of salt
- Iced Water
Instructions
- Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water.
- In a food processor put flour, sugar, and salt.
- Add cubed cold butter and shortening and pulse using on/off turns, until the butter is the size of peas or beans. It will be irregular.
- Add about ½ cup of ice water and pulse a few times.
- Check the bottom of the bowl with a spatula so that you don't have a lump of flour that the blades didn't pick up.
- Check if the mixture is too dry and floury. If you take some and squeeze it in your hand it should hold its shape and not crumble apart.
- Add more water (if needed) and pulse until it barely comes together. Check the dough again. If you take some and squeeze it in your hand, it should hold together and not crumble.
- Transfer dough to a barely floured surface and gather it together into a ball.
- Don't overwork it or the dough will be tough.
- Wrap in plastic and refrigerate for an hour or up to 3 days. Or freeze for up to a month.
Notes
- Butter: it gives the pie crust flavor and is less greasy than shortening. Use unsalted and make sure it's cold.
- Shortening: it gives the pie dough unmistakable flakiness. Use it cold also.
- Sugar: it's a small amount but good if you're using it for a sweet pie recipe.
- Flour: I use all-purpose flour mostly, but sometimes cake flour if that's all I have.
- Water: it's mandatory that the water be very cold, that's why we use iced water. The colder the ingredients, the better the result.
- Salt: I use sea salt or kosher. But regular table salt also works if that's all you have.
- Cold ingredients - I can't stress enough how important this is. Temperature is a deal-breaker when it comes to making flaky yet tender doughs. I dice the butter and shortening and put them in the freezer for 5-10 minutes right before starting to make this recipe. And make sure you have ice water (if you don't have ice cubes put the water in the freezer before starting also).
- Don't overwork it - another crucial tip. When you touch the mixture too much the butter and shortening start to melt and mix too much with the flour, and that is not what we want. That's why using a food processor is good for mixing those ingredients together, because you don't touch them much. Some people have colder hands but some don't (like myself), so mix the whole thing just until it's come together, but don't knead it as you would bread for example.
- Resting time - when the flour is mixed with other wet (water) or fatty (butter) ingredients the gluten starts to develop. That is good for bread but not at all for a pie crust. That's why we need to let it rest after the dough comes together. That time relaxes it and accomplishes two things: it allows the pie dough to roll easily without forcing it, and it hardens the butter again ensuring flakiness.
Keywords: flaky pie crust
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