Flaky Pie Pastry

A community recipe by TexasBaker

Not tested or verified by Nigella.com

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Introduction

This is my standard pie crust recipe, passed from my mother and her mother before her down to me. People act like there is some sort of black magic or voodoo charm required to make a flaky yet tender crust. All you need is some know-how and confidence.

Ingredients

Serves: 1

1¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
4 tablespoons unsalted butter (cut into 1 inch cubes and kept very cold)
4 tablespoons vegetable shortening (such as Crisco) (or lard kept very cold)
4 tablespoons ice cold water

Method

Flaky Pie Pastry is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a bowl sift your flour, sugar and salt. Toss in the cubed butter and shortening and toss into the flour to coat. Take your fingertips and gently blend some of the fat into the flour, so the final mixture has some large, medium and small fat pieces, with the largest as big as hazelnut.

Stir in the ice water, starting with three tablespoons and adding the fourth, or even more, if the mixture is too dry. It will be very shaggy and will come together as you knead. Knead the dough in the work bowl until it forms a ball, but do not knead more than 20 times otherwise the dough will develop too much gluten and it will be tough. When kneading fold the dough over onto itself to create the much desired flakiness. Cover the dough in plastic and chill for at least one hour, or up to three days.

When you are ready, remove the dough and allow it to warm slightly as you dust your work surface with flour. Add a nice layer of flour, but don't go nuts. Shape the dough into a disk with your hands and roll it out to the desired thickness. Start in the center of the disk and roll forward, then return to the middle of the dough and roll toward yourself.** Dust under the dough if it starts to stick, or place the dough on a sheet pan and chill for 5 min in the freezer if the fat becomes soft.

For a pie I would roll it out to 1/8 thick. Bake as directed for your recipe, or if blind baking bake at 375°F with pie weights for 10 min, then remove the weights and bake for an additional 10 min, or until golden brown.

Additional Information

You can prepare the crusts in advance and store them in the freezer. They keep for up to two months if wrapped well. Just pop it in the refrigerator for a few hours the day you need to bake it.

**Do not roll the pin back and forth over the dough because you will make the center too thin. Do not apply too much pressure. Let the pin work for you and just press down with medium pressure. After each forward and back roll turn the dough a quarter turn and repeat.