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Perfect Pie Crust 101

This recipe outlines the creation of a versatile and perfectly flaky pie crust. Utilizing cold butter and shortening, along with ice water, egg yolk, and vinegar, it guides through combining ingredients to achieve optimal tenderness and structure. The dough is then chilled, ready for various sweet or savory pie fillings.
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Total Time 4 hours
Course lunch/dinner
Cuisine American
Servings 14 people
Calories 4488.8 kcal

Equipment

  • 1 Large Mixing Bowls
  • 1 Pastry Blender or Food Processor (for cutting in fats)
  • 1 Measuring Cups and Spoons
  • 1 Rolling Pin
  • 1 Plastic Wrap

Ingredients
  

Main

  • 1½ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1/3 cup plus 1 tablespoon vegetable shortening chilled, cut into ½-inch cubes
  • 3 tablespoons unsalted butter chilled, cut into ½-inch cubes
  • ¼ cup ice-cold water
  • 1 large egg yolk
  • ½ teaspoon cider or wine vinegar
  • 2¼ cups all-purpose flour
  • 1½ tablespoons sugar
  • ½ teaspoon salt
  • ½ cup plus 1 tablespoon vegetable shortening chilled, cut into ½-inchcubes
  • 5 tablespoons ½ stick plus 1 tablespoon unsalted butter, chilled, cut into ½-inch cubes
  • 1/3 cup plus 1 tablespoon ice-cold water
  • 1 large egg yolk
  • ¾ teaspoon cider or wine vinegar

Instructions
 

  • In a large bowl, whisk together the all-purpose flour, sugar, and salt for your chosen crust size.
  • Add the chilled, cubed vegetable shortening and unsalted butter. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse meal with some pea-sized pieces.
  • In a separate small bowl, whisk together the ice-cold water, large egg yolk, and cider or wine vinegar until well combined.
  • Gradually add the wet mixture to the dry ingredients, mixing with a fork or your hands until the dough just comes together, being careful not to overmix.
  • Divide the dough into two equal portions (if making a double crust), gently flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  • On a lightly floured surface, unwrap one disc of chilled dough and roll it out from the center outwards into a 12-inch circle, about 1/8 inch thick.
  • Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang, then fold the overhang under itself and crimp decoratively.
  • If making a top crust, roll out the second disc. If not, prick the bottom of the crust with a fork several times.
  • Chill the prepared pie crust in the refrigerator for at least 30 minutes before filling and baking, or blind baking if the recipe requires it.

Notes

The key to a truly flaky pie crust lies in maintaining cold ingredients and avoiding overworking the dough. Use well-chilled butter and shortening; the shortening contributes to flakiness, while butter adds rich flavor. When cutting in the fats, aim for pea-sized pieces to create steam pockets during baking, resulting in a tender, flaky texture. Incorporate the liquid just until the dough comes together; too much mixing develops gluten, leading to a tough crust. The egg yolk enriches the dough, and a touch of vinegar helps tenderize the gluten, making the crust more pliable and less prone to shrinking. Chilling the dough thoroughly (at least 2 hours) allows the gluten to relax and the fats to firm up, making it easier to roll and ensuring a superior texture.