Buttery Flaky Pie Crust
Indulge in the ultimate pie experience with this Buttery Flaky Pie Crust! Perfectly crafted from a blend of all-purpose flour, rich unsalted butter, and chilled vegetable shortening, this crust offers a buttery flavor and a melt-in-your-mouth texture that's simply irresistible. Whether you're whipping up a classic lemon meringue or a zesty key lime pie, this crust elevates every dessert to a new level of deliciousness. Designed for ease, this recipe yields a double crust, so you'll always have one on hand for your next pie adventure. Make your baking dreams come true with this foolproof pastry dough that promises outstanding results every time.
N/A
Servings
200
Calories
4
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (measured)
salt
1 1/4 teaspoons (measured)
unsalted butter
1 cup (cold, cut into cubes)
vegetable shortening
1/4 cup (chilled)
Instructions
1
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
2
Cut the cold unsalted butter into 1/4-inch cubes and add it to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3
Add the chilled vegetable shortening and blend it using the pastry blender with a few quick swipes. You want to incorporate it until there are large chunks and the mixture remains dry and powdery.
4
Slowly drizzle 6 tablespoons of ice water over the mixture. With a rubber spatula, gently cut the water into the mixture until it becomes evenly moistened and you can form small balls of dough.
5
If the mixture doesn't come together, add an additional tablespoon of ice water and mix again. The dough should feel slightly rough and not overly smooth.
6
Divide the dough in half and shape each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or ideally for several hours or up to 2 days. You can also freeze the dough for up to 6 months; just ensure it's well wrapped and thaw completely before rolling.
7
When ready to use, preheat your oven to 450°F (230°C). Roll out the dough on a floured surface and fit it into your pie dish. Bake for 15 minutes. Allow it to cool for 20 minutes before filling with your desired pie filling.
Nutrition Information
12.5g
Fat
22g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of this pie crust recipe?
This Buttery Flaky Pie Crust offers a rich buttery flavor and a melt-in-your-mouth texture that elevates desserts like lemon meringue or key lime pie.
How many cups of all-purpose flour are required?
The recipe requires 2 1/2 cups of measured all-purpose flour.
How much salt should be added to the flour?
You should add 1 1/4 teaspoons of measured salt.
What amount of butter is needed and how should it be prepared?
You need 1 cup of cold unsalted butter, cut into 1/4-inch cubes.
What is the role of vegetable shortening in this recipe?
Chilled vegetable shortening is used to create large chunks in the mixture, helping it remain dry and powdery for a flakier crust.
How much vegetable shortening is used?
The recipe calls for 1/4 cup of chilled vegetable shortening.
How should the butter be incorporated into the flour?
Work the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
When do I add the ice water?
Slowly drizzle 6 tablespoons of ice water over the mixture after the shortening has been blended in.
What tool is recommended for mixing the water into the dough?
A rubber spatula is recommended to gently cut the water into the mixture until it becomes evenly moistened.
What if the dough does not come together after adding the initial water?
If the mixture doesn't come together, add an additional tablespoon of ice water and mix again.
What should the final texture of the dough be?
The dough should feel slightly rough and not overly smooth.
How many crusts does this recipe make?
This recipe yields a double crust, which is divided into two flat discs.
How should the dough be stored immediately after mixing?
Shape the dough into flat discs, wrap them tightly in plastic wrap, and refrigerate.
How long does the dough need to refrigerate?
Refrigerate for at least 30 minutes, though ideally for several hours or up to 2 days.
Can I freeze the pie crust dough?
Yes, you can freeze the dough for up to 6 months if it is well wrapped.
How do I prepare frozen dough for rolling?
Ensure the dough is thawed completely before attempting to roll it out.
What temperature should the oven be for baking?
Preheat your oven to 450°F (230°C).
How long should the crust be baked?
Bake the crust for 15 minutes.
How long should the crust cool after baking?
Allow the crust to cool for 20 minutes before adding your desired pie filling.
How many calories are in a serving of this pie crust?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 12.5g of fat.
How many carbohydrates are in the crust?
Each serving contains 22g of carbohydrates.
What is the protein content of the crust?
There are 2.5g of protein per serving.
Is this recipe considered easy to make?
Yes, the recipe is described as a foolproof pastry dough designed for ease.
What is the first step in the instructions?
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
What consistency should the shortening blend reach?
Incorporate it until there are large chunks and the mixture remains dry and powdery.
Should the water used be cold?
Yes, the recipe specifically calls for ice water to keep the fats cold.
Can I use this for a savory pie?
While the description mentions sweet pies like key lime, the buttery and flaky nature makes it versatile for various fillings.
How many ingredients are in this recipe?
There are 4 main ingredients: flour, salt, butter, and shortening, plus ice water.
What are the primary tags for this recipe?
Tags include pie crust, butter, dessert, baking, homemade, easy recipe, flaky crust, and double crust.