Flaky Pie Crust
- Total Time
- 15 minutes, plus 4 hours' chill
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups unbleached all-purpose flour
- ⅜teaspoon salt
- ⅛teaspoon sugar
- 5tablespoons salted butter, cut in several pieces
- 6½tablespoons unsalted butter, cut in several pieces
- 3tablespoons solid vegetable shortening
- 3tablespoons ice water (a bit more or less may be needed)
Nutritional analysis per serving (2 servings)
1211 calories; 87 grams fat; 47 grams saturated fat; 4 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 96 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 14 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Mix flour, salt and sugar.
- Step 2
Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
- Step 3
If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
- Step 4
Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.
Private Notes
Comments
1 T butter = 14.2 g
1 T solid veg shortening = 12.8 g
Total butter = 163.3 g
Total solid veg shortening = 38.4 g
I don't keep two kinds of butters. How much salt and what kind of salt should be used for the 5 tablespoons of salted butter?
I have made this twice now and it might be my new go-to pastry recipe. The first was for the Chez Panisse lemon meringue pie recipe (excellent!); the second for a quiche. This works well for blind-baking recipes because it has no eggs and will not contract when blind-baked. I used pastry flour, unsalted butter with a generous pinch of salt instead of salted and unsalted butter, and coconut oil for the shortening. The sugar can be omitted for savoury recipes.
First time making such a buttery crust. Delicious. It was hard as a rock when I first started rolling out, then started sticking badly to floured surface. Took a pizza paddle and lifted it onto parchment paper and finished rolling on the parchment. Turned over onto pie pan fairly easily, but then parchment stuck to dough, so I put pie pan, dough and stuck parchment into freezer for 5 minutes and was able to more easily remove parchment. Fun. Will roll on parchment next time!
very odd to list no weight for flour
To bake, the NYT (Alice Waters adapted by Leslie Land) Lemon Meringue Pie Recipe states: Heat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes.
Advertisement