Tender Flaky Pie Crust

By Yankee Magazine

Oct 20 2003

Try this recipe for tender, flaky pie crust, and it just may become your go-to crust for pastries and pies. It makes 2 9-inch unbaked piecrusts.


2 crusts


2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter, at room temperature
6 tablespoons shortening, at room temperature
3 to 4 tablespoons ice water


In a large bowl, mix together the flour, salt, and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork until the mixture resembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come together. Gather the dough into a ball, knead 5 seconds, and then cut into two pieces. Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes.

Roll out one of the disks on a lightly floured surface until you have a circle about 12 inches in diameter.

Place dough into 9-inch pie plate, trimming any extra from the edges. Return it to the refrigerator until you are ready to make the pie.