Perfect Pie Crust

By jiafei

2 Person

40 Minutes

0 Calories

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites. This Pie Crust recipe includes a full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust recipe. I love flaky pie crust, and it’s always been a necessary quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence.

Ingredients

8 tbsp. Ice water
1/3 cup Very cold vegetable shortening
1 tbsp. Sugar
1 tsp. Kosher salt
3 cups All-purpose flour
12 tbsp. Very cold unsalted butter

Method

01

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
02

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
03

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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Perfect Pie Crust

4.8

( By jiafei )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

8 tbsp. Ice water

1/3 cup Very cold vegetable shortening

1 tbsp. Sugar

1 tsp. Kosher salt

3 cups All-purpose flour

12 tbsp. Very cold unsalted butter

03 Method

Step 1

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

Step 2

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

04 Author

jiafei

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