How To Make Flaky Pie Crust
Perfect with any filling, this flaky pie crust is made with simple and pantry-accessible ingredients for a perfectly crisp crust.
Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
Add the butter and shortening. Pulse for 15 to 20 one-second pulses until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within.
Add the water and pulse for 7 to 10 one-second pulses until the mixture is just evenly moistened and very crumbly.
Dump the crumbly dough out onto a work surface and gather it into a ball.
Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use hands to quickly knead the dough into a soft and malleable disc.
Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.
Fold the dough into ¼ without creasing it and transfer it to a 9-inch deep-dish pie pan.
Gently fit the dough into the pan, easing it inwards rather than stretching it outwards.
Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust); then press the rim against the lip of the pan, forming it into an even edge.
Using the fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with pie recipe. Enjoy!
- Calories: 204.14kcal
- Fat: 13.67g
- Saturated Fat: 6.71g
- Trans Fat: 0.98g
- Monounsaturated Fat: 4.24g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 17.91g
- Fiber: 0.63g
- Sugar: 0.07g
- Protein: 2.51g
- Cholesterol: 22.90mg
- Sodium: 107.79mg
- Calcium: 11.70mg
- Potassium: 27.66mg
- Iron: 1.10mg
- Vitamin A: 72.85µg
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