Flaky Pie Crust

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  • 1/2 cup butter cut in small pieces
  • 1 cup lard or shortening cut in small pieces
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 cup ice water


Whisk together flour and salt. Use your favorite method (pastry blender, food processor or stand mixer with the paddle attachment) to cut butter into flour until crumbly. Add lard or shortening, and continue until dough looks coarse and crumbly with visible lumps of fat remaining. Slowly add water, mixing as you go, until dough just comes together (you may not need all of the water). Turn dough out onto a lightly floured surface and gently press dough together. Divide in half. Wrap tightly in plastic wrap and refrigerate for at least two hours or up to five days. Dough can be stored frozen for several months.

Tips: If baking in a warm room, put the measured flour, as well as all equipment (mixing bowls, mixer attachments), in the refrigerator for 15-20 minutes before making your crust. If using a food processor, put the butter and lard/shortening in the freezer for 15 minutes and take great care not to overwork the dough. Work in short pulses.

Recipe from Central Market Mill Creek - Culinary Resource Center
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