Extra-flaky Pie Crust
From shandy 13 years ago
- 30 to make
- Serves 8
The "how long to make" does not include chilling times in the refrigerator and freezer. You can add a little sugar but usually the pie filling compensates for sugar content. The flaky pie crust recipe originally comes from STL Working Mom blog and has been a winner since day one! Read more Recipe posted for my record. See less
Ingredients
- 2 cups all-purpose flour shopping list
- 1 cup cake flour shopping list
- 1 tsp. salt shopping list
- 1 stick of unsalted butter, cut into small pieces shopping list
- 1/2 cup plus two Tbsp. cold shortening shopping list
- 1/2 cup of ice water shopping list
- 1 egg white, slightly beaten shopping list
How to make it
- Add all dry ingredients to a food processor. Pulse till combined. Scatter the butter and shortening to the dry ingredients. Pulse till the mixture is crumbly and contains pea-sized clumps. Slowly add the ice water till the mixture clumps, running the processor for a few seconds at a time. Remove the dough from the processor and knead in a flour-coated bowl a few times. Put pastry in a plastic bag in the refrigerator for an hour before rolling.
- Preheat the oven to 450°.
- Roll out the pie dough into a 13" circle and place into the pie pan. Shape the top as you like. Freeze for at least 20 minutes.
- Poke the sides and bottom of the dough with fork tines. Crumple a piece of parchment paper, unroll it, and place over the pie, fitting it down close to the dough. Put in your dried beans, rice, or pie weights. Bake for 20 minutes. Carefully remove the weighted parchment paper, cover the top edge of the crust with aluminum foil, and bake for another 5-10 minutes, until the inside of the crust has a light golden tinge and feels more like crust than dough. Let cool for 3 minutes, then brush on the egg white to the sides and bottom. Let cool completely.
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