Beginner’s Flaky Pie Crust with Butter and Shortening

This flaky pie crust uses a blend of shortening and butter for structure and flavor. Mix by hand or food processor, then roll out on a pastry cloth for easy handling. Great for blind baking or any filled pie.

16 slices

Raw Pie Crust with shortening and butter and Chocolate Filling

Prep Time 20

Cook Time 25

Total Time 45

Ingredients

½ cup (103 g) shortening - (ice cold) can substitute lard
½ cup (114 g) butter - cold
2 ¾ cups (330 g) unbleached all-purpose flour
½ teaspoon (½ teaspoon) table or sea salt
1 teaspoon (1 teaspoon) granulated sugar
7-9 tablespoons (7-9 tablespoons) ice water

Instructions

Mixing the dough:

Cut 1/2 cup shortening and 1/2 cup butter into 2 3/4 cups unbleached all-purpose flour, 1/2 teaspoon table or sea salt, and 1 teaspoon granulated sugar using a pastry cutter or food processor until crumbly, with some pieces looking like small peas and other pieces resembling thick-cut oatmeal.
Note: Cut the fat into the flour thoroughly to prevent butter from melting out and smoking during baking. Set the pie plate on a sheet pan in the oven in case of drips.
Add 7-9 tablespoons ice water a tablespoon at a time, mixing just until the dough holds together.
Sprinkle flour over a pastry cloth or tea towel and work in with your fingers. I also use a special sock on my rolling pin that comes with the pastry cloth. Work the flour into it also.
Dump the crumbly dough onto the floured cloth. Put your hands underneath the cloth and use the cloth to press the dough together.
If the dough will not come together, sprinkle a few drops of water over the dough until it does. If the dough is too sticky at this point, put more flour on the cloth--not the dough.
Divide the dough into 2 discs. Wrap and chill for at least 15 minutes.

Rolling out the dough:

Remove dough from refrigerator and allow to warm slightly.
Flour a pastry cloth and rolling pin sock. Roll one disc into a circle, starting from the center and working outward.
Check size with an inverted pie plate, then flip dough into the pan using the cloth. Carefully, scoot your hand underneath the pastry cloth and flip the pie crust upside down. The pastry cloth will end up on top.
Peel off the cloth, trim excess dough to ½ inch, fold under, and crimp the edge.
Chill or freeze before baking. Repeat with second disc if needed.

Blind Baking (if needed):

Line chilled crust with foil or parchment. Fill with pie weights or a clean metal chain to keep the crust flat while baking. Bake at 375°F for 25–30 minutes.Remove weights and foil. Prick any bubbles with a toothpick, press flat, and bake 5–10 minutes more until golden.

Nutritional Information