There is nothing more satisfying than making a pie completely from scratch. From the golden crust to the juicy filling and everything in between. Pies are so damn tasty for one reason: they’re time-consuming. This shouldn’t scare you! It should intrigue you. Because if you can bake an exceptional homemade pie, congratulations. You’re a talented baker.
There is nothing more satisfying than making a pie completely from scratch. From the golden crust to the juicy filling and everything in between. Pies are so damn tasty for one reason: they’re time-consuming. This shouldn’t scare you! It should intrigue you. Because if you can bake an exceptional homemade pie, congratulations. You’re a talented baker.
Homemade Buttery Flaky Pie Crust
This recipe is enough for a double-crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make-ahead tip instruction below.
Ingredients
- 2½ cups all-purpose flour 313 gm
- 1 tsp Salt
- 6 tbsp unsalted butter, chilled and cubed 90 gm
- ¾ cup vegetable shortening chilled
- ½ cup Ice Water chilled
Instructions
- Mix the flour and salt together in a large bowl. Add the butter and shortening.
- Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) is added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
- When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin.
- Start from the centre of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
- Proceed with the pie per your recipe’s instructions.