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Homemade Buttery Flaky Pie Crust

Internationaleasy4 servings
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Homemade Buttery Flaky Pie Crust

Ingredients

  • and 1/2 cup s (315 g) all-purpose flour(spooned & leveled), plus more for shaping and rolling
  • teaspoon salt
  • Tablespoon s(85 g) unsalted butter, chilled and cubed
  • 1/3 cup(130 g) vegetable shortening, chilled
  • 1/2 cup(120ml) ice cold water

Instructions

  1. Flour : Start with quality flour.
  2. Did you know that not all all purpose flours are equal?
  3. King Arthur Unbleached All Purpose Flour is my go to for not only pie crust, but for everything. (Not working with the brand, just a true fan!) Why?
  4. Its high protein level: “At 11.7% protein, it tops ordinary American all purpose flours by nearly 2 percentage points.” What does this mean?
  5. Baked goods rise higher and stay fresh longer.
  6. Salt : Enhances the flavor.
  7. Butter : For that unparalleled buttery flavor and flaky layers.
  8. Vegetable Shortening : For structure and stability. More on this below.
  9. Ice water : Liquid brings the dough together. Some recipes call for half water and half vodka, because alcohol doesn’t promote gluten formation, which helps the crust stay flaky and tender. Basically, it’s a gift to anyone who accidentally overworks dough. If you want to try using vodka, use 1/4 cup (60ml) each cold vodka and cold water in this recipe.