Ingredients for Uncle Bill's Pie Pastry That Is Flaky
- All Purpose Flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- Vegetable Shortening
- Cold Water
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How to Make Uncle Bill's Pie Pastry That Is Flaky
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter, chilled and cubed, and 1/2 cup vegetable shortening, also chilled and cubed, using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it forms a cohesive ball. Avoid over-kneading.
- Form the dough into a flat disk, about 3/4 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Lightly flour a large piece of parchment paper.
- Place the chilled dough disk on the floured parchment paper. Roll out into a 13-inch circle, about 1/8 inch thick. Use gentle, even pressure to avoid tearing.
- Carefully transfer the dough to a 9-inch pie plate using the parchment paper. Gently ease the dough into the plate, pressing it firmly against the bottom and sides.
- Trim and crimp the edges decoratively.
- Prick the bottom and sides of the crust all over with a fork to prevent air bubbles and puffing during baking.
- Line the crust with a piece of aluminum foil and fill with pie weights (dried beans or rice).
- Refrigerate the pie shell for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Remove the pie shell from the refrigerator. Bake for 20 minutes with the weights.
- Carefully remove the foil and weights. Continue baking for another 15-20 minutes, or until the crust is golden brown and crisp.
- Let the pie shell cool completely on a wire rack before filling.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1g
Fat
245g
Carbs
42g
