Description
This homemade flaky pie crust is buttery, tender, and perfectly crisp, ideal for both sweet and savory pies. Made with a mix of butter and shortening for the ultimate texture, it bakes up golden and delicious every time.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup vegetable shortening, cold and cubed
- 1/2 cup ice water (you may not need all of it)
- 1 egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar, for sprinkling (optional, for sweet pies)
Instructions
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cold cubed butter and shortening. Use a pastry cutter or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat.
- Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overwork.
- Divide the dough in half, shape into discs, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before using.
- When ready to use, roll out dough on a lightly floured surface to fit your pie dish.
- Fill with your desired pie filling. Brush the crust with egg wash for a golden finish and sprinkle with coarse sugar if making a sweet pie.
- Bake according to your pie recipe instructions.
Notes
- Keep butter, shortening, and water very cold to ensure a flaky crust.
- Do not over-handle the dough, as this can make the crust tough.
- Chill rolled-out dough in the pie dish for 15 minutes before baking to prevent shrinking.
- This recipe makes enough dough for a double crust pie or two single crust pies.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 240
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg