Pie Crust Flaky Pastry
A flaky, tender pie crust perfect for sweet or savory fillings, made with chilled fats and ice water for a crisp, buttery texture that suits all baking enthusiasts.
Ingredients
Instructions
- Combine the flour and salt in a mixing bowl.
- Cut in the chilled shortening and butter until the mixture resembles coarse crumbs.
- Gradually sprinkle ice water, one tablespoon at a time, until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
- Let the dough stand a few minutes before rolling out.
Tips & Substitutions
For a flakier crust, ensure your shortening and butter are very cold. You can substitute lard for shortening for a richer flavor, or use a mix of all-purpose and whole wheat flour for added texture. If you prefer a sweeter crust, add a tablespoon of sugar to the flour mixture. Avoid overworking the dough to keep it tender.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory pies. Serve it filled with fresh fruits for a delightful dessert or use it for a quiche to impress at brunch. It pairs beautifully with the Milk Chocolate Torte for dessert lovers or the Cheater Cobbler for a quick sweet treat.
Storage & Reheating
Wrap any leftover dough tightly in plastic wrap and store it in the refrigerator for up to three days. If you want to keep it longer, freeze it for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling it out. If the dough has been rolled out, it can be kept in the fridge for a day.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Flaky Pastry contains roughly 962 calories, with 3g protein, 12g carbohydrates, and 103g fat. It is an excellent source of vitamin A (95% of the Daily Value). Note that it is relatively high in sodium, at 1759mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of shortening?
Yes, using all butter will give you a richer flavor, but be mindful that the crust may be less flaky. If you choose this option, chill the butter thoroughly and handle the dough gently to maintain its texture.
How can I prevent the crust from shrinking while baking?
To minimize shrinking, ensure that the dough is well-chilled before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish. Blind baking the crust with weights can also help maintain its shape.
What can I do if my dough is too crumbly?
If your dough is crumbly, gradually add more ice water, one tablespoon at a time, until it holds together. Be careful not to add too much water as it can make the crust tough. Gently knead the dough to bring it together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).