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Flaky No-Fail Pie Crust Recipe with Butter and Shortening

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A simple and reliable pie crust recipe combining butter and shortening for a flaky, tender, and buttery crust perfect for any pie.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 1/2 cup (113g) vegetable shortening, chilled
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 6 to 8 tablespoons (90-120ml) ice-cold water
  • 1 teaspoon white vinegar

Instructions

  1. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon sugar (optional), and 1 teaspoon salt.
  2. Add 1 cup cold unsalted butter cubes and 1/2 cup chilled vegetable shortening to the flour mixture. Using a pastry blender or two knives, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits. Work quickly to keep the fats cold.
  3. Sprinkle 1 teaspoon white vinegar over the mixture. Gradually add 6 tablespoons ice-cold water, stirring gently with a fork. Add up to 2 more tablespoons if the dough feels too dry. Stop when the dough just holds together when pinched. Avoid overmixing.
  4. Turn the dough out onto a lightly floured surface. Gently press and shape it into two disks about 1 inch thick. Handle the dough as little as possible.
  5. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  6. Remove one disk from the fridge and let it sit for 5 minutes to soften slightly. Roll the dough on a floured surface from the center outward into a 12-inch circle, rotating frequently.
  7. Carefully lift the rolled dough onto a 9-inch pie dish. Gently press it into the dish without stretching. Trim excess dough, leaving about 1/2 inch overhang.
  8. Fold the overhang under itself to create a thick edge, then crimp with fingers or a fork. Chill the crust for 15 minutes before filling or baking.
  9. For blind baking, prick the crust with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove weights and parchment, then bake another 10 minutes or until golden.

Notes

Keep all ingredients cold to ensure flakiness. Handle dough gently to avoid tough crust. Chill dough twice: before rolling and after shaping. For wet fillings, blind bake crust to prevent sogginess. If dough cracks while rolling, let it rest and add a bit more flour or water as needed.

Nutrition

Keywords: pie crust, flaky pie crust, butter pie crust, shortening pie crust, no-fail pie crust, easy pie crust, homemade pie crust

Find it online: https://elaraeats.com/flaky-no-fail-pie-crust-recipe-with-butter-and-shortening-easy-steps/