She Strengthens

The Secret to a Flaky Pie Crust

When it comes to making the perfect pie crust, many of us have been led to believe that using butter as the sole fat is the way to go. While it’s true that an all-butter crust can be delicious, it often lacks the tender, flaky texture we crave. So, what’s the solution?

The Power of Combination

The key to achieving a perfectly flaky crust lies in combining butter with a small amount of non-hydrogenated shortening. This duo works wonders, producing a crust that’s both tender and crispy. But that’s not all – adding a splash of lemon juice to the ice water takes the flavor to the next level.

Putting it all Together

To make this magic happen, you’ll need:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• 1/4 cup non-hydrogenated shortening, frozen and cut into small pieces
• 5 tablespoons unsalted butter, chilled and cut into small pieces
• 3 to 4 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

A Step-by-Step Guide

Whisk together the flour and salt in a medium bowl. Next, add the shortening and butter, tossing with your fingers until they’re evenly coated in the flour mixture. Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients until they resemble small peas. This should take around 4-5 minutes.

The Final Touches

Drizzle in 3 tablespoons of the ice water and the lemon juice, mixing just until the dough comes together. If the dough is too dry, add the final tablespoon of ice water, but be careful not to overwork it. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour before rolling it out.

Tips and Variations

If you’re making a pie with both a bottom and top crust, simply double the recipe. And if you’re new to pie-making or need a confidence boost, check out these quick video pointers. When it comes to equipment, don’t worry if you don’t have pie weights – dried beans will do the trick. Finally, you can make the dough up to 3 days in advance, tightly wrapping it and refrigerating until ready to use.

Yield and Difficulty

This recipe yields enough dough for a 9- to 9-1/2-inch pie plate and is considered easy. The total time required is 1 hour, with 15 minutes of active time.