Flakiest Pie Crust
This pie crust recipe is the ultimate in flakiness. The crust boasts a buttery, delectable flavor with delicate, airy layers. It's tender yet crisp, offering an ideal counterpoint to any filling it holds. Whether it's a sweet blueberry pie or a savory chicken pot pie, this flaky, buttery crust turns each bite into a luxurious treat that will have you longing for more.
Equipment
- Deep Dish Pie Plate
Ingredients
Flakiest Pie Crust
- 2 1/2 cups Flour
- 1 tsp salt
- 1/2 cup very cold water (add ice to get the water very cold) and then measure out to 1/2 cup.
Combination butter and shortening option:
- 6 tbsp butter, very cold and cubed
- 2/3 cup shortening, very cold and cubed
All butter option:
- 2 tsp granulated sugar
- 1 cup unsalted butter, very cold and cubed
Instructions
- Mix the flour and salt together in a large bowl.
- Add cubed butter and shortening to the bowl. Toss the fat in the flour to cover completely. I like to use a pastry cutter initially and run it through the mixture to help start to break down the fats. Then using your fingers break down the butter and shortening into the flour resembling pea-sized chunks, leaving some bigger chunks (about walnut-sized). Be sure not to over work the fat into the mixture. You want those pea-sized and bigger chunks. If your dough gets too warm through it back in the fridge for about 20 minutes. You want it very cold.
- Measure out the water to a half of a cup.
- Make a well in flour and fat mixture and pour the water into the middle. Using your hands toss the flour and fat a few times to distribute the water. Then start pressing the dough together until it clumps and can be formed into a ball. If there is enough water you should be able to do this easily, if not add additional water, a tablespoon at a time until the dough starts to clump together. Often, I have had to add more than the recipe calls for. But it does depend on your environment. Add just enough to make the dough clump together. Too much will make the dough sticky and too little will make a crumbly dough and won't come together easily into a ball.
- Turn the dough onto the counter and mush the dough together into a big disk. Cut the disk in half and wrap each in plastic wrap. Flatten each piece into disks. This will help with the rolling process.
- Place in refrigerator for at least 2 hours or up to 3 days. *You can freeze the dough for up to 3 months. Wrap it in plastic wrap and again in foil before freezing. When you're ready to use, thaw overnight in the fridge and you're ready to roll it out the next day.
- Once the dough has chilled for a least 2 hours, you are ready to roll out your dough. Refer to specific pie recipe for further instructions on rolling out dough.