Q1: What is the absolute secret to a flaky, not tough, pie crust?

The two most important secrets are cold ingredients and not overworking the dough . Keeping your butter, shortening, and water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough and causes it to shrink.

Q2: Why did my pie crust shrink in the pan when I baked it?

A shrinking pie crust is almost always caused by a dough that was overworked or not allowed to rest and chill for long enough. When you work the dough, you develop the gluten strands. The crucial chilling period allows these gluten strands to relax, which prevents them from seizing up and shrinking in the heat of the oven.

Q3: Can I make this pie crust recipe by hand if I don't have a food processor?

Yes, absolutely! The food processor is just a quick shortcut. To make the dough by hand, simply place your dry ingredients in a large bowl. Add the cold fats and use a pastry blender, two knives, or your fingertips to quickly cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Then, sprinkle in the ice water and use a fork to gently bring the dough together.

Q4: Can I freeze my pie dough?

Yes! Pie dough is a perfect candidate for freezing. Prepare the dough through the end of Step 4, forming it into two tightly wrapped discs. You can place these wrapped discs in a freezer-safe bag and they will keep in the freezer for up to 3 months . When you are ready to use it, simply thaw it overnight in the refrigerator.

Q5: What does it mean to "blind bake" a pie crust, and do I need to do that with this recipe?

Blind baking is the process of pre-baking a pie shell before you add a filling that is either no-bake (like a cream pie) or has a shorter baking time than the crust. This recipe gives you the dough for a double-crust pie (like an apple pie), which would be filled and baked raw. However, this same dough is perfect for single-crust pies that do require blind baking, like a pumpkin pie or a quiche.

The Best Foolproof & Flaky Perfect Pie Crust Recipe

A classic recipe for a perfect, flaky pie crust made easily in a food processor. The dough uses a combination of very cold butter and vegetable shortening, which are pulsed into a flour, salt, and sugar mixture until they are the size of peas. Ice water is then added to bring the dough together. After a brief chill in the refrigerator, the dough is ready to be rolled out for a double-crust or two single-crust pies.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes (includes chilling time)
Yield: One double-crust 9-inch pie
Category: Pastry
Method: Food Processing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 tablespoons (1 1/2 sticks) very cold unsalted butter, diced
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

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Instructions

Dice the butter and return it to the refrigerator to keep it very cold.
In the bowl of a food processor fitted with a steel blade, add the flour, salt, and sugar. Pulse a few times to combine.
Add the cold diced butter and the cold shortening to the food processor.
Pulse 8 to 12 times, until the fats are the size of peas.
With the machine running on low, pour the ice water down the feed tube and pulse just until the dough begins to form a ball. Do not over-process.
Turn the dough out onto a floured board and gently press it into a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
When ready to use, cut the dough in half. On a well-floured surface, roll each piece into a circle large enough for your pie pan.

Notes

The key to a flaky pie crust is using very cold ingredients (butter, shortening, and ice water) and not overworking the dough.
The recipe provides instructions for using a food processor, which makes the process quick and easy.
Chilling the dough for at least 30 minutes is an essential step that allows the gluten to relax and the fat to firm up, resulting in a more tender and flaky crust.
This recipe makes enough dough for one double-crust 9-inch pie or two single-crust pies.

Nutrition

Serving Size: 1/8 of double crust
Calories: 350-420
Sugar: 2-4 g
Sodium: 300-400 mg
Fat: 22-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 35-50 mg

Find it online: https://cookupjoy.com/perfect-pie-crust-recipe/