Flaky Pie Crust
Updated June 24, 2015
- Total Time
- 15 minutes, plus 4 hours' chill
- Rating
- Comments
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Ingredients
2 cups unbleached all-purpose flour
⅜ teaspoon salt
⅛ teaspoon sugar
5 tablespoons salted butter, cut in several pieces
6 ½ tablespoons unsalted butter, cut in several pieces
3 tablespoons solid vegetable shortening
3 tablespoons ice water (a bit more or less may be needed)
Nutritional analysis per serving
96 grams carbs; 176 milligrams cholesterol; 1211 calories; 26 grams monosaturated fat; 8 grams polyunsaturated fat; 47 grams saturated fat; 87 grams fat; 4 grams trans fat; 3 grams fiber; 577 milligrams sodium; 14 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix flour, salt and sugar.
- Step 2
Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
- Step 3
If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
- Step 4
Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.
Private Notes
Comments
1 T butter = 14.2 g
1 T solid veg shortening = 12.8 g
Total butter = 163.3 g
Total solid veg shortening = 38.4 g
I don't keep two kinds of butters. How much salt and what kind of salt should be used for the 5 tablespoons of salted butter?
I have made this twice now and it might be my new go-to pastry recipe. The first was for the Chez Panisse lemon meringue pie recipe (excellent!); the second for a quiche. This works well for blind-baking recipes because it has no eggs and will not contract when blind-baked. I used pastry flour, unsalted butter with a generous pinch of salt instead of salted and unsalted butter, and coconut oil for the shortening. The sugar can be omitted for savoury recipes.
I halved this to make 1 recipe. Not enough to fill a 9” pie dish.
Disappointed. Flakey but tasteless for my taste. After chilling, dough was hard to roll.
As much as I want to like this recipe, I just can't believe that anyone can make this dough using 3 tablespoons of water. I more than doubled it and my dough was still way too dry when I tried to roll it out. Anyone that was successful...how much water did you use???