Homemade Pie Crust so flaky and buttery everyone will ask how! With lots of tips and tricks - this is the only recipe you need!
Prep Time 10minutes
Total Time 4hours10minutes
Servings 2crusts (or 1 double crust)
Author Fiona Dowling
2 2/3 cupsall-purpose flour
3/4cupunsalted buttercut into small pieces
6-8tablespoonsice cold water
In a large bowl whisk together the flour, sugar, and salt.
Using a pastry cutter (or 2 forks) cut the butter and shortening into the flour mixture until it looks crumbly in texture and the butter and shortening are in small pieces (no bigger than the size of a pea).
Sprinkle in the cold water 1 tablespoon at a time, and gently stir it into the mixture using a rubber spatula.
Stop adding water when it begins to form large clumps. If the dough feels sticky, add in a little more flour (about 1 tablespoon).
Transfer the dough to a floured surface, and form it into a large ball being sure to incorporate all the flour from the bottom of the bowl.
Divide the dough into 2 even pieces. Form each into a round disc, about 1/2 inch thick. Wrap each in plastic wrap, and place in the fridge to chill for at least 3 hours.
When ready to make the pie, roll out on a floured surface using a floured rolling pin.