Want to know the secret for making the flakiest, tastiest pie crust?
Flaky Pie Dough
- 7-Cup Food Processor
- Rolling Pin
- 9-Inch Pie Plate
- 1 ½ cups All-purpose flour
- ¼ cup Sugar
- ½ tsp. Table salt
- 6 tbsp. Cold unsalted butter, cubed
- 4 tbsp. Cold shortening, cubed
- Whisk together flour, sugar, and salt. Cut in butter and shortening, using a pastry blender, until pea-sized.
- Combine liquor and 2 Tbsp. water, then add to flour-butter mixture; stir with a fork until dough starts to come together, adding remaining water 1 Tbsp. at a time if necessary (mixture should not be a cohesive dough at this point).
- Transfer mixture to a piece of parchment paper. Use parchment to fold dough over on itself until dough comes together completely, about 5 times. Shape dough into a disk and wrap in plastic; chill at least 1 hour, or overnight.
- Preheat oven to 400° with rack on very bottom.
- Roll dough out on a lightly floured surface into a 13-inch circle. Transfer dough to a glass pie plate, pressing into bottom. Trim edges to 1-inch overhang, roll under, crimp edges, and prick bottom of crust with a fork; chill 15 minutes.
- Line pie crust with parchment paper or foil, fill with dried beans or rice, and blind bake until crust is set, about 15 minutes; remove parchment and beans. Bake crust until golden, 15–18 minutes. (Shield the edge of the crust with foil if it starts to get too brown.) Let crust cool completely before filling.
- Blind baking is simply baking a pie crust without a filling inside — it’s a technique that’s used for pies whose fillings don’t get baked at all, such as cream pies, and for pies whose filling doesn’t need to bake for very long.