Ingredients for The Flakiest Pie Crust
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How to Make The Flakiest Pie Crust
- Whisk together flour and salt in a large bowl.
- Cut in the chilled butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water and apple cider vinegar, mixing lightly until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and form into a disk.
- Wrap the disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness. Avoid over-rolling.
- Carefully transfer the dough to your pie plate.
- Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Bake according to your pie recipe instructions. For a blind bake (pre-baking the crust), line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes. Remove weights and bake for another 5-10 minutes until lightly golden.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
18g
Fat
178g
Carbs
33g
