Quick And Flaky Pie Crust Recipe
A pie really isn't a pie without a crust. The crust holds everything together, and creates a sort of opposing harmony to the soft, and in most cases, gooey sweetness of the filling. That being said, the crust is arguably as important as whatever you put into the filling. Luckily, recipe creator Erin Johnson has put together a recipe to make your own crust in about 10 minutes.
While the quick prep is obviously a major benefit over other pie crust recipes, Johnson wanted to make sure it was still flaky. "The most important thing is to keep your butter cold," advises Johnson. "This is what makes the crust extra flaky." This is definitely a tip you want to follow, considering the simplicity and quickness of this recipe. Once you make the dough, you can use it whenever, and for whatever you want. "I use this same recipe for both sweet and savory pies," explains Johnson. Since this recipe yields 2 crusts, you can try it with either type.
Gather the ingredients for this quick and flaky pie crust
Of course, like most baked goods, start with flour. Then, you'll also need salt, sugar, and shortening. Finally, pick up 2 sticks of butter, and you have everything you need to make your quick and flaky pie crust — as long as you have running water at home.
Pulse the butter and the dry ingredients
First, combine the flour, salt, and sugar in a food processor with the blade attachment, and give it a pulse. Next, add the cubed butter and shortening to the dry mix. Begin pulsing the food processor, until the butter and flour mixture combines to create small crumbles. This should take about 10 pulses.
"If you would prefer to only use butter," adds Johnson, "you can substitute the shortening with more butter, but I do find that the flakiness does suffer a bit."
Finish the dough
Once the mixture is combined, start adding in the cold water, 1 tablespoon at a time, while the food processor runs. If your processor has several speeds, run it at the lowest setting. Keep it running until a dough forms. "This is very easy," says Johnson about the recipe, but warns that you should "avoid over-mixing the dough." Pay attention: this comes together in about a minute.
When done, drop the dough onto a silicone mat, or a lightly-floured surface.
Split the dough ball
Shape the dough into a ball, then split it into 2 even halves. You can then wrap them in plastic, and place in the refrigerator.
"Keep the pie dough in the fridge for up to 3 days before using," suggests Johnson. "You can also freeze this, and thaw it overnight in the fridge before rolling." Johnson adds that you can store the dough in the freezer for up to 3 months, so you might as well make a few, and keep them handy.
Use the pie crust, as desired
Once you're ready to make your pie, it's pie time. "Roll the dough out so that it's an even thickness," Johnson instructs. Then, line the pie tray with the rolled-out dough, pinching it or using a fork to give it some lines on the top edges. Fill the crust with your magical filling, depending on whether you're in the mood for savory or sweet pies, and fill your house with that delicious baked goods smell.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon, plus 2 teaspoons sugar
- 1 ½ sticks butter, cubed
- 5 tablespoons shortening
- ⅓ cup ice water
- In a food processor, combine the flour, salt, and sugar.
- Add the butter and shortening, and pulse until the butter has crumbled in the flour, about 10 pulses.
- Turn the food processor on, and add the water 1 tablespoon at a time, until a dough forms.
- Drop it onto a lightly-floured surface or silicone mat. Shape into a ball, divide in half, wrap in plastic wrap. and refrigerate until ready to use.
| Calories per Serving | 1,597 |
| Total Fat | 102.6 g |
| Saturated Fat | 51.8 g |
| Trans Fat | 7.0 g |
| Cholesterol | 182.2 mg |
| Total Carbohydrates | 149.4 g |
| Dietary Fiber | 5.1 g |
| Total Sugars | 6.8 g |
| Sodium | 813.9 mg |
| Protein | 20.1 g |
