This is my no-fail, go to, Rich and Flaky Pie Crust Pastry. It is good for savory or sweet applications, as a double crust (which means top and bottom) or a single crust (just bottom). I’ve made this into pies, turnovers, mini pies, empanadas, oh the list goes on. Make sure your butter is cold or you will not have a flaky end result. Don’t over work it, when it comes together in your hands, just stop!
I have had this in my arsenal for over 2 decades, and it’s always been scribbled on the same thoroughly used and warn piece of paper. Well look at me going all “digital” now.
Rich and Flaky Pie Crust Pastry
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter cut into small pieces, 120 g
- 1/4 cup shortening cut into small pieces
- About 9 Tablespoons Ice Cold water
Instructions
- In a large bowl whisk flour, sugar, salt and baking powder together
- Cut in butter and shortening with a pastry blender, 2 knives, or your fingers, until mixture is coarse and crumbly (do not over work!)
- Tossing with a fork or your fingers, add 1 Tablespoon of the Ice Cold water at a time, using just enough to bind mixture that when you press it in your hands it holds together and does not crumble (do not over work!)
- Gather the dough into a ball and gently pat/shape into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated for longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes before rolling
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