Homemade Pie Crust Recipe
Flaky, tender pie dough made with a blend of all purpose and cake flour, shortening, and butter. Makes two discs, enough for a double-crust pie.
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Ingredients
- 10 oz all purpose flour (2 cups (see note))
- 3 ½ oz cake flour (⅔ cup)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 oz vegetable shortening (see note)
- 4 oz unsalted butter (very cold and sliced into ¼" slices)
- 4 oz ice cold water (½ cup)
Instructions
- In a large bowl, combine 10 oz all purpose flour, 3 ½ oz cake flour, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.
- Work 4 oz vegetable shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz unsalted butter slices into the flour mixture. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour 4 oz ice cold water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests. Pat the dough to 1" thick and fold it 2x to form layers. Divide the dough in 1/2 and form each half into a cohesive disc.
- Wrap the dough and refrigerate for at least 2 hours before using.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe uses a mixture of all purpose and cake flour to mimic pastry flour. All purpose flour will give the dough enough structure so it can hold the flaky texture and a small proportion of cake flour will help keep it tender. If you have pastry flour you can use 13.5 oz of that in place of the flour mixture.
If you have it available, replace the shortening with leaf lard for an extra flaky crust.
Food processor shortcut
Pulse the dry ingredients to combine. Add the shortening and pulse until it resembles coarse crumbs or cornmeal. Cut the butter into 1/2" cubes. Add the butter and pulse 4-5 times. Add the water and pulse until the dough begins to clump, then turn it out and finish by hand. See the post for step-by-step photos.Storage
The dough can be wrapped and refrigerated for 2 days or frozen up to 3 months. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!