Flaky Pie Crust Recipe
Learn how to make flaky pie crust with these easy tips and techniques! You can even use your stand mixer for this recipe! This recipe makes 2 pie crusts.
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup unsalted butter, cold, cubed small
- 1/2 cup vegetable shortening, cold, cubed small
- 1 tsp kosher salt
- 1/3rd cup ice water
- 1 tbsp white vinegar
Equipment
- Rolling Pin
- pie plate
Instructions
Mixing the dough
- In the bowl of a stand mixer add the 2 1/2 cups flour, 1 teaspoon salt, the 1/2 cup cold diced butter, and 1/2 cup cold diced shortening.
With the mixer on low-medium speed mix with the paddle attachment until pea size lumps form.
Add the 1 tablespoon of vinegar and then 1 tablespoon of water at a time and continue mixing until larger clumps form. I have used as little as 4 tbsp of water. You don't need to use all 1/3rd cup.
Pour the dough out onto a lightly floured surface and knead together to form into a ball. Cut the ball in half, shape it into a disc, and wrap it in plastic wrap. Chill for 2 hours before rolling or keep in the fridge for up to 5 days. Freeze for up to 3 months.
Rolling out the dough:
Take one pie crust out of the fridge and unwrap onto a floured surface. Lightly flour the rolling pin too. Roll from the center of the pie crust out, rotating after every roll to make sure it's not sticking. The dough should not be sticky. Continue rolling until the pie crust is about a 10" round.
Fold the crust onto itself half way then lift and press it into the pie plate. Trim the excess with a knife and crimp the edges.- Follow your recipe instructions to bake or see below for baking tips!
Notes
Tips on baking the crusts:
For a double crust pie: Preheat oven to 375° F. Dust the pie crust with a mixture of 1 tsp sugar and 1 tsp flour. Fill the pie crust with the filling and top with another pie crust (repeat the roll out process for the top crust). Beat and egg and brush the top of the crust. Bake for 30-35 minutes. Cover the edges with foil to prevent burning.
For a one crust recipe- Prick the bottom of the crust with a fork. Lay parchment paper on top and fill with dry rice or beans or pie weights. Bake for 15 mins on 375° F, then remove weights and bake for 5 more minutes. Cool and fill with pre baked filling.
Prevent the sides from burning by covering them in tin foil. Rip a large piece of tin foil big enough to cover the pie. Place it on the counter and put the pie on top. Crimp the foil up the sides of the pie so that it covers only the outer edges. Continue to bake.
Serving: 1slice, Calories: 358kcal, Carbohydrates: 30g, Protein: 4g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 31mg, Sodium: 294mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin A: 355IU, Calcium: 9mg, Iron: 2mg
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