This recipe makes the absolute perfect pie crust! Tender, perfectly flaky, and flavorful!
- 1 ¼ cups (150 grams) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon table salt
- ¼ cup vegetable shortening, cut into ¼ inch pieces, chilled
- 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
- 4 tablespoons ice water
- In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
- Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
- Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough.
- Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come 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; transfer to refrigerator and chill 1 hour.
- Remove dough from refrigerator and let stand at room temperature for 10 minutes before rolling out using a rolling pin. Use to make desired pie or galette.
- To make a double pie crust, just double the ingredients.
- This recipe fits both a regular and deep-dish 9-inch pie pan.
- Remember to keep the dough and ingredients as cold as possible as you work with them.
- If making a pie with a double crust, top the crust with some turbinado or demerara sugar to create a sweet, crunchy outer crust.
Keywords: food processor pie crust