How To Make A Flaky Pie Crust
This recipe makes a buttery, flaky pie crust that comes together easily. It is perfect for one double-crust pie.
Servings 1 pie
Mix your flour and salt in a large mixing bowl.
Using knives or a pastry cutter, cut the butter and shortening into the flour mixture. The butter and shortening should be about the size of a fingernail, or slightly smaller.
Add water a couple of tablespoons at a time and mix with a fork. The dough should start to come together in a shaggy ball. The dough should be wet enough to hold together without cracking.
Divide your dough into two disks and wrap in plastic wrap. Store in the refrigerator for one hour before use.
The dough can keep in the refrigerator for up to 3 days and the freezer for up to 1 month.
Plan ahead and chill the butter and put the shortening in the freezer for easier handling of the pie dough
You may have to adjust the water if you find your dough is too dry. Many time just an additional tablespoon of water is all that is needed.
After making the pie dough chill for at least one hour.
For a single crust pie just half the recipe
Serving: 1g | Calories: 180kcal | Carbohydrates: 14.9g | Fat: 12.4g | Saturated Fat: 5.6g | Cholesterol: 15mg | Sodium: 189mg