Flaky All-Butter Pastry Crust
This Flaky All-Butter Pastry Crust recipe is a game-changer for your baking needs. Perfected through careful adaptation from a classic Kitchenaid cookbook, this easy-to-make crust guarantees a deliciously tender and flaky finish for all your pies. With enough dough for a double-crust pie or two single-crust pies, it's ideal for both sweet and savory fillings. Whether you're whipping up a tart apple pie or a savory quiche, this crust will elevate your dessert to new heights and impress your family and friends.
16
Servings
N/A
Calories
5
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (Measuring and sifting if necessary)
Salt
3/4 teaspoon (Fine salt, measured)
Shortening
1/2 cup (Cold, cut into pieces)
Butter
5 tablespoons (Cold, cut into small pieces)
Ice-cold water
5-7 tablespoons (Measured in a cup)
Instructions
1
In a food processor fitted with a multi-purpose blade, combine the all-purpose flour and salt. Pulse for about 2 seconds to blend the two ingredients thoroughly.
2
Add the cold shortening and cubed butter into the flour mixture. Pulse 3 to 4 times, with each pulse lasting about 2 to 3 seconds, until the mixture resembles coarse crumbs.
3
Sprinkle 5 tablespoons of ice-cold water over the crumb mixture. Pulse again 1 to 3 times for 2 to 3 seconds each, just until the mixture begins to pull away from the sides of the bowl and forms a loose ball. If necessary, add 1 to 2 additional tablespoons of ice-cold water incrementally, but be careful not to over-moisten the dough.
4
Turn the dough out onto a lightly floured surface. Divide it into two equal sections and form each section into a ball.
5
Using a rolling pin, roll each ball on the floured surface into a circle, about 1/8 inch thick.
6
Follow your preferred pie recipe to use this pastry crust for either a double-crust pie or two separate single-crust pies.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Flaky All-Butter Pastry Crust.
What is the main characteristic of this crust?
The crust is designed to be tender and flaky, serving as a game-changer for baking.
How much all-purpose flour is required?
You need 2 1/4 cups of all-purpose flour.
How much salt should I use?
The recipe calls for 3/4 teaspoon of salt.
What amount of shortening is needed?
The recipe requires 1/2 cup of cold shortening, cut into pieces.
How much butter is used in the crust?
You will need 5 tablespoons of cold butter, cut into small pieces.
What kind of water should be used for the dough?
You should use ice-cold water.
How much ice-cold water is required?
Between 5 and 7 tablespoons of ice-cold water are needed.
What equipment is used to mix the dough?
A food processor fitted with a multi-purpose blade is recommended.
How long should I pulse the flour and salt?
Pulse the flour and salt for about 2 seconds to blend them thoroughly.
What should the mixture look like after adding the fats?
The mixture should resemble coarse crumbs after pulsing the shortening and butter into the flour.
How many times should I pulse the mixture after adding water?
Pulse 1 to 3 times for 2 to 3 seconds each until the dough begins to pull away from the bowl.
What should I do if the dough is too dry?
Add 1 to 2 additional tablespoons of ice-cold water incrementally, but be careful not to over-moisten it.
How should I divide the dough?
Turn the dough onto a lightly floured surface and divide it into two equal sections.
To what thickness should the dough be rolled?
Each ball of dough should be rolled into a circle about 1/8 inch thick.
Can this recipe be used for a double-crust pie?
Yes, there is enough dough for one double-crust pie.
Can this recipe make separate single-crust pies?
Yes, this recipe provides enough dough for two separate single-crust pies.
Is this crust suitable for sweet pies?
Yes, it is ideal for sweet fillings like apple pie.
Can this crust be used for savory dishes?
Yes, it is excellent for savory fillings like quiche.
How many servings does this recipe yield?
The recipe yields approximately 16 servings.
Where was this recipe adapted from?
It was adapted from a classic Kitchenaid cookbook.
What tool is used to roll out the dough?
A rolling pin is used to roll the dough on a floured surface.
What is the preparation for the butter?
The butter should be cold and cut into small pieces before being added to the flour.
What should I avoid when mixing the dough?
You should avoid over-moistening the dough or over-mixing once the water is added.
What is the first step of the instructions?
Combine the all-purpose flour and salt in a food processor and pulse for 2 seconds.
How should the shortening be prepared?
The shortening should be cold and cut into pieces.
What is the goal when pulsing the water into the crumbs?
The goal is for the mixture to pull away from the sides of the bowl and form a loose ball.
What type of surface should you roll the dough on?
You should roll the dough on a lightly floured surface.
How many ingredients are in this recipe?
There are 5 ingredients: flour, salt, shortening, butter, and ice-cold water.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe for homemade pastry crust.