How To Make Flaky Pie Crust Recipe With Butter & Shortening
If you've ever wondered how to make pie crust, we're here to tell you it's easier than you think. This recipe uses both butter and shortening to create a super flaky crust. This will yield 2 pie doughs, enough for a double crust pie. If you only need 1, you can freeze the other for later use.
Servings: 2 pie crusts
Calories: 2621kcal
Equipment
Food processor fitted with blade attachment
Plastic wrap
Ingredients
- 540 g (4½ cups) all-purpose flour
- 17 g (4 tsp) granulated sugar
- 1 tsp Kosher salt
- 226 g (1 cup) unsalted butter very cold, cut into cubes
- 180 g (14 Tbsp) vegetable shortening very cold, cut into cubes
- 10 Tbsp ice water
Instructions
- Make the pie dough. Combine 540g flour, 17g granulated sugar, and 1 tsp Kosher salt in the bowl of a food processor fitted with blade attachment. Pulse to combine. Add 226g cold cubed butter and 180g cold cubed shortening, then pulse until pea-sized pieces form.
- Add ice water. Add 6 Tbsp ice water and pulse. Add an additional tablespoon of water until the dough begins to form. 7-8 Tbsp is usually enough, but humidity and temperature can affect how much water is needed. Do not leave the motor running, simply pulse the dough until it holds together completely as one ball with no visible clumps.
- Chill the pie dough. Remove the dough and divide into two equal portions. Wrap each tightly in plastic wrap, pressing it down into a round, flat disc. Chill in a fridge for at least 30 minutes or transfer to a freezer to use at a later time.
- Enjoy! After chilling, the dough is ready to be rolled out for any pie recipe. Be sure to roll onto a lightly floured surface. Tip: we like to roll pie dough onto floured plastic wrap placed directly on the counter top, which makes the cleanup even easier!
Notes
- Optional: Add 1 tsp cinnamon for extra warmth (great in homemade apple pies).
- Freezing: Freeze pie dough tightly wrapped up to 6 months. Thaw overnight in the fridge.
- Food processor tip: Pulse—don’t run continuously—to avoid overworking the dough.
Nutrition
Serving: 1pie dough | Calories: 2621kcal | Carbohydrates: 214g | Protein: 29g | Fat: 184g | Saturated Fat: 81g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 61g | Trans Fat: 16g | Cholesterol: 243mg | Sodium: 1188mg | Potassium: 316mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2824IU | Calcium: 72mg | Iron: 13mg
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