Best Perfectly Flaky Pie Crust Recipes

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

PERFECTLY FLAKY PIE CRUST

Steps:

• Make a paste from your cold water, 1/3 cup of your all purpose flour and almond extract.
• Cut shortening into your remaining flour and salt until you have small dime sized lumps. Add your paste to the shortening/flour mixture. Work together into a ball. Separate into two equal balls. Well-flour a smooth surface and roll out one of your dough balls into a round crust.
• Do NOT overwork this dough -- it will be fairly sticky so make sure to flour your rolling pin as well.
• If you are making a fruit pie, this recipe will make your top and bottom crust. If you are baking a crust to form later, after forming your crust, lay into a pie pan, press into the bottom of the pan, and finish your edges as you like. Poke the bottom of the crust with a fork to keep bubbles from forming in the crust and bake for 12 - 13 minutes in a 425 oven or until beginning to brown. You can also brush the edges of your crust with an egg wash to create a shiny browned appearance.