Homemade Flaky Pie Crust
Discover the secrets to crafting the flakiest homemade pie crust ever – guaranteed to make your pies the talk of the table!
Servings: 2 crusts
Equipment
Ingredients
- 2 1/2 cups flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt 1/2 teaspoon if using unsalted butter
- 1/2 cups shortening
- 1/2 cup cold butter
- 1 cup cold water
Instructions
- In a large bowl, add the dry ingredients and mix together.
- Add the shortening.
- Cube the cold butter into small pieces and add into the mix.
- Work the ingredients with clean hands or a pastry blender. You want the butter to be pea size shapes.
- Slowly add the water by 1/4 cup at a time and mix into the dough combining gently. Add more water and mix until a shaggy consistency. You may end up not using all the water, depending on the time of year, temps and humidity.
- Form 2 discs with your dough and place them each onto their own plastic wrap.
- Fold the plastic wrap onto itself, while flattening the dough, and tucking in edges. Make sure the dough is covered with plastic wrap.
- Place the dough into the fridge to firm up and chill.After 1 hour, you can remove and make your pie crust.
- If needed dough can remain in fridge for 3 weeks. The dough can be frozen up to 6 months.