Flaky Pie Pastry
 
Prep time
Total time
 
A flavorful and easy to make pie pastry with the perfect combination of butter for flavor and shortening for flakiness. The small amount of sugar makes an extra tender crust with just a touch of sweetness. Just before baking I like to brush the entire top crust with a little bit of milk or cream and then sprinkle with turbinado or granulated sugar. This gives extra flavor and helps the pastry bake to a nice golden brown.

I have provided measurements for both a single and double-crust 9-inch pie, along with a 10-inch double-crust pie. A single crust pie will be used to just line the bottom of a pie pan and either baked along with the filling, or blind-baked for refrigerator-type fillings.
Recipe type: Pie Pastry | Pie Crust
Ingredients
9 Inch Double-Crust Pie:
  • 2½ cups all-purpose flour, plus additional for work surface
  • 3 rounded teaspoons sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼ to ½ inch pieces
  • ½ cup cold vegetable shortening, cut into small pieces
  • 5 to 6 tablespoons ice water
9 Inch Single-Crust Pie:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 1½ rounded teaspoons sugar
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter, cut into ¼ to ½ inch pieces
  • ¼ cup cold vegetable shortening, cut into small pieces
  • 2 to 3 tablespoons ice water
10 Inch Double-Crust Pie:
  • 3 cups all-purpose flour, plus additional for work surface
  • 4 rounded teaspoons sugar
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter, cut into ½ inch pieces
  • ½ cup cold vegetable shortening, cut into small pieces
  • 6 to 8 tablespoons ice water
Instructions
Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; sift or whisk together to mix. Add the butter and shortening and gently mix with a fork to coat the cut pieces of fats with flour.
  2. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs, and some of the pieces of fat are the size of peas.
  3. Add the ice water, 1 tablespoon at a time; drizzle the water around the sides of the bowl, and use a kitchen fork to mix the flour and water together with each addition of water. As more water is added clumps of dough will begin to form. As the remainder of the water is added the clumps of dough will become larger. When the dough is done, it should feel cool and just slightly moist.
  4. Test the dough to determine if enough water has been added; gather a little of the dough in your hand and press it together gently in your hand, the dough should hold together. If the dough is crumbly and does not hold together, add an additional 1 to 2 tablespoons ice water, adding one teaspoon of water at a time until the dough is done and holds together. Tip: it is important not to add any more water than necessary and not to over-handle the dough with your hands; otherwise the dough may become tough and not be as crisp and flaky when baked.
  5. Refrigerate: If making a double-crust pie, divide the dough in half, and gently press the dough into a two 6-inch discs. Or if making a single-crust pie form dough into one-6-inch disk. Wrap in plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using.
Single-Crust Pie:
  1. Remove the dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes.
  2. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface if necessary to prevent sticking, replace the pastry giving it a quarter turn. Tip: keep lifting and turning the pastry to prevent it from sticking to the surface. Continue rolling and turning the pastry into a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the pastry shaped as circular as possible. Tip: Roll the pastry to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan. After placing the pastry in the pan, the pastry should extend about 1 inch beyond the edge of the pie pan.
  3. Transfer the rolled dough to the pan. Trim any uneven edges with a sharp kitchen knife, leaving 1-inch extending beyond the edge of the pan. Roll the edge of the dough either inward or outward, and flute the edges.
  4. Add desired pie filling and bake as directed in the recipe.
  5. Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.
Double-Crust Pie:
  1. Bottom Pastry: Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface if necessary to prevent sticking, replace the pastry giving it a quarter turn. Tip: keep lifting and turning the pastry to prevent it from sticking to the surface. Continue rolling and turning the pastry into a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the pastry shaped as circular as possible. Tip: Roll the pastry to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan. After placing the pastry in the pan, the pastry should extend about 1 inch beyond the edge of the pie pan.
  2. Transfer the rolled dough to the pan. Trim any uneven edges with a sharp kitchen knife, leaving 1-inch extending beyond the edge of the pan.
  3. Add desired pie filling and spread evenly.
  4. Top Pastry: Roll out remaining dough disc to about 12 to 14 inches in diameter and about ⅛ inches thick or at least 2 inches larger in diameter than the filled pie.
  5. Place dough on top of pie filling. Trim the dough to 1-inch beyond the edge of the pie pan. Roll the edge of the top dough under the edge of the bottom dough. Flute the edges to seal. Cut slits or decorative designs in the top to allow steam to escape.
  6. Bake as directed in the recipe.
  7. Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.
Blind-Baked Pie Shell: This is a pre-baked pie crust that is normally used for refrigerator-type fillings, or fillings that are pre-cooked on the stovetop. I normally prefer to blind-bake pie shells without using pie weights just because it is quick and easy. I have found if the crust is thoroughly docked and the crust is then thoroughly chilled before baking, there is minimal puffing and shrinking of the crust during baking. I have also provided optional instructions below on using pie weights when blind-baking; this is another way of preventing the crust from puffing up while baking.
  1. Follow steps 1 through 3 for single-crust pie.
  2. After fluting the edges, prick the entire bottom and sides of the unbaked crust with a fork about ¼ to ½ inches apart. This is also known as “docking” the pie crust and allows steam to escape to prevent the crust from puffing up and shrinking as it bakes.
  3. After docking the pie shell, cover with plastic wrap and chill for ½ hour in the freezer to firm the dough, or refrigerate for 30 to 60 minutes to thoroughly chill the dough. Tip: I often prepare the pie crust to this step, cover with plastic wrap, refrigerate overnight, then bake the crust in the morning and finish the pie.
  4. Preheat oven to 425 degrees F.
  5. Bake: Place chilled pie crust on a baking sheet, and bake 15 minutes. Reduce heat to 375 degrees F. and continue to bake another 12 to 15 minutes or until crust is a light golden brown.
  6. Remove from oven. Place on a wire cooling rack to cool.
  7. Optional Pie Weights to Blind Bake: Using pie weights is another way to help prevent puffing of the crust during baking. After docking and chilling the pie crust, line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the crust with pie weights or dried beans or rice. Place on a baking sheet, and bake 15 minutes. Carefully remove the paper and pie weights or beans, reduce heat to 375 degrees F. and continue to bake another 12 to 15 minutes or until the crust is a light golden brown. Remove from oven. Place on a wire cooling rack to cool.
Recipe Notes
Pan: One 9" or 10" Pie Prep Time: 2 Hours Yield: Double Crust 9" or 10" Storage: Cover and Refrigerate

Help: Making Flaky Pastry
Recipe by at https://thebakingpan.com/recipes/pastry/flaky-pie-pastry/