Flaky Pie Crust

Prep Time: 20 min
Cook Time: 0 min
Ingredients:
Amount Ingredient
2.5 cups (315g) all-purpose flour
1 tsp salt
6 tbsp (85g) unsalted butter (chilled and cubed)
2/3 cup (130g) vegetable shortening (chilled)
0.5 cup (120ml) ice cold water
Recipe:
  1. Whisk flour and salt together in a large bowl.
  2. Add chilled butter cubes and shortening.
  3. Using a pastry cutter or two forks, cut the fats into the flour mixture until it resembles coarse meal (pea-sized bits with a few larger bits is fine).
  4. Prepare ice water by measuring 1/2 cup water, adding ice, stirring, then measuring out 1/2 cup of the cold water.
  5. Drizzle the cold water in 1 tablespoon at a time, stirring after each addition.
  6. Stop adding water when dough begins to form large clumps (usually about 1/2 cup total).
  7. Transfer dough to floured work surface.
  8. Using floured hands, fold dough into itself until flour is fully incorporated into fats.
  9. Form into a ball and cut in half with a sharp knife.
  10. Gently flatten each half into 1-inch thick discs.
  11. Wrap each disc tightly in plastic wrap.
  12. Refrigerate for at least 2 hours (up to 5 days).
  13. When ready to use, roll one disc at a time on floured surface into a 12-inch circle (about 1/8 inch thick).
  14. Use rolling pin to carefully transfer dough to pie dish by gently rolling dough onto pin and unrolling over dish.

Note: Keep ingredients as cold as possible. Visible specks of butter in the dough are good - they create flakiness! Don’t overwork the dough or it will become tough.