Thanksgiving is almost here! That means our ovens are heating up and our pots are bubbling away on the stove tops. I love this holiday so much. The idea of cozying up in a blanket and warm clothes while it’s cold and blistery outside is so dreamy.
Pie is the number one favorite dessert during this holiday. Making your own pie from scratch is a sure-fire way to impress even your harshest critics. This recipe is so simple and delicious that I can’t believe I didn’t start making it earlier.
Since I want that buttery flavor and a nice flaky crust, I originally settled upon making an all-butter crust. But then I got to thinking about wanting a light texture as well. Hence the subbing of half of the butter with chilled shortening. It lends itself to make a buttery, light and perfect flaky pie crust.
Things to note about making this dough:
- The butter must be COLD. I actually kept it in the freezer until it was time to use it and chilled my shortening and water for 30 minutes beforehand.
- If using a food processor, go ahead and put it in the fridge with the flour for 15-20 minutes to keep it cold. You really do want every ingredient as cold as possible to prevent any melting of the fats.
- Don’t over pulse or over mix your dough. It’ll result in a tough and not-so-flaky crust
- Don’t be tempted to add too much water. You don’t want a sticky dough. You want it smooth and dry to the touch and to be able to roll it out without having to flour your surface.
- Chill your dough for the recommended time. It’ll enhance the flavor of your crust and help with the rise of the flaky crust while baking. The dough can be stored pre- and post- roll out stage for up to 3 days in the fridge and 3 months in the freezer.
- Roll the dough out quickly on a cold surface. I used my marble counter top but you can chill a cutting board as well.
- Be creative with your edges! You can braid edges, use a fork, your fingers, or even make cut outs. The possibilities are endless. Don’t be afraid to experiment.
- Make sure the pie tin is well buttered before putting in the dough and then press the dough in so that it’ll bake evenly.
- Pies with a fruit or custard filling will need to be blind baked but recipes like pecan or dry fillings can be left unbaked.
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright november 2015 ©
Flaky Pie Crust
Buttery and flaky crust that is simple and delicious!
>>> Yields 1 9.5 inch pie crust
-Prep: 20 min
-Bake: 15 min
- 1 1/4 C All-Purpose Flour
- 4 tbsp cold unsalted butter, cut into chunks
- 1/4 C vegetable shortening, chilled (can be replaced with butter)
- 1/4 tsp salt
- 1 1/2 tsp white sugar
- 3-5 tbsp ice water
1) Pulse flour, salt, and chunks of butter in a food processor until combined. Flour should look like be pea-sized or smaller.
2) Add vegetable shortening and pulse. Dough should be clumpy and dry.
3) Drizzle 3 tbsp ice water over the dough. Using your fingers, gently mix and combine. If the dough is still crumbly and too dry to completely hold together, add water 1/2 tbsp at a time. Do not overwork the dough!
4) Turn out the dough onto a piece of plastic wrap. Knead gently until dough becomes a ball.
5) Press dough into a small disk of about 5 inches in diameter. Wrap well with plastic wrap.
6) Chill in fridge for at least 1 hour and up to 3 days.
7) Remove dough from fridge and gently roll out into a 1/2 inch sheet circle 12 inches in diameter.
8) Using the rolling pin, drape the dough over the pin and move to the buttered pie dish.
9) Press the dough lightly into the pan and trim the sides so that 1/2 inch hangs over the edges.
10) Crimp the edges either with a fork or fingers. Patch any thinner areas of dough with scraps.
11) Chill crust well-covered in plastic wrap for at least 30 minutes before baking.
12) To par-bake, preheat the oven to 400 F. Remove the crust from fridge or freezer and let the pan sit while the oven preheats.
13) Either prick the bottom of the pie or line the crust with parchment or foil and fill with uncooked rice or beans.
14) Bake for 10-12 minutes until the crust is light golden for par-bake and 15-17 minutes until golden brown for fully baked.