Tender Flaky Piecrust
Pies and Pastries Recipes
Preparation Time: 10 minutes
Start to Finish Time: 30 minutes
Yield: 2 crusts
This makes 2 9-inch unbaked piecrusts.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, at room temperature
- 6 tablespoons shortening, at room temperature
- 3 to 4 tablespoons ice water
In a large bowl, mix together the flour, salt, and sugar. Cut butter and shortening into the flour mixture with a pastry blender or fork until the mixture resembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come together. Gather the dough into a ball, knead 5 seconds, and then cut into two pieces. Flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes.
Roll out one of the disks on a lightly floured surface until you have a circle about 12 inches in diameter.
Place dough into 9-inch pie plate, trimming any extra from the edges. Return it to the refrigerator until you are ready to make the pie.
Reviews by Readers
Simply delicious! Received rave reviews when I brought this to a gathering. Was rather time-consuming to prepare, but was well worth it. – Anonymous Review
This is the best pie crust I have ever found. You can omit the sugar without any adverse effect. It comes out very flaky and very tender. I use it exclusively now for any thing that needs a crust. I keep the sugar in if using it for fruit pies and omit it if for pot pies, etc. – Reviewed by Lucia Brady
fantastic recipe!!! – Anonymous Review
I used this recipe when I made a blueberry pie and my husband said it was the best blueberry pie that I had ever made. The crust was simply delicious. – Anonymous Review
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