Whether you’re making a galette or a pie, this is the recipe you need for flaky crust every time.
Foolproof Flaky Pie Crust
Author: Zestful Kitchen
Makes: 1 single pie crust
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons vegetable shortening, cut into ¼ inch pieces chilled
- 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
- 4 tablespoons ice water
- In a food processor, combine flour, sugar and salt. Pulse a few times to thoroughly combine.
- Sprinkle shortening over flour mixture and process until flour looks like course cornmeal, 3 pulses. Sprinkle butter over mixture and pulse until crumbs are slightly smaller than pea size.
- Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough. With a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t stick together add remaining tablespoon of ice water and mix until dough is cohesive.
- Turn dough out onto a clean, flat surface, flatten into a 4-inch disk and wrap with plastic wrap. Refrigerate for 1 hour.
- Remove from refrigerator and let stand at room temperature for 10 minutes before rolling out.
- Position rack in the lower third of the oven and preheat to 375° F. Line a baking sheet with parchment paper, set aside.
- On a lightly floured surface, roll out dough into a 13-inch round, about ⅛ inch thick. Roll dough onto rolling pin and transfer to a parchment-lined baking sheet.
- This flaky crust is perfect for single pies and rustic galettes, such as the Apricot-Almond Galette that follows.
Recipe Note: Double the ingredients for a double crust pie.