Recipe: Flaky Pie Crust [edit]

Photo: Flickr user

Photo helpful? Yes No

See all photos...

Related Blogposts

Bloggers, have you written about Flaky Pie Crust? Add a widget!

Foodista Blog: “The Importance of Pie Crust”

November 04, 2009

Let’s talk about pie crust. I realize it’s still a couple weeks before Thanksgiving- the day I most associate with eating pies- but it’s never too early ...

full post | More from this user

Comments

You need to sign in or sign up to leave a comment.

Tags: Dessert

Yield: 1 servings

[edit] Ingredients

1	cup All purpose flour
⅓	cup Cake flour
½	teaspoon Salt
1	tablespoon Sugar
6	tablespoons Cold unsalted butter - cut into pieces
2	tablespoons Cold vegetable shortening
3	tablespoons tbl Or up to 4 cold water or cold whole milk*

[edit] Preparation

Step 1	Note: Water produces a crisper pie crust that milk. Using milk will make a more tender crust.
Step 2	On a warm or humid day, this dough may require less liquid than on a cool dry day. Double the ingredients for a double crust.
Step 3	Mix flour, cake flour, salt and sugar in a food processor. Add the cold butter and shortening and process with about six pulses, until the mixture forms pea size lumps. With the machine still running, add three tablespoons of water or milk and process until large moist chumps form and the dough holds together.
Step 4	If the dough is too dry, add more water or milk by teaspoonful.
Step 5	Gather the dough into a ball. Flatten it into a disk. Wrap in plastic wrap and refrigerate for one hour before rolling it out.