I love pie! A lot of recipes for pie pastry are eggless, but there are a lot out there that are not and a lot that come out tough and far from flaky! I like using a combination of butter and shortening. The shortening helps it mix better and the butter gives it good buttery flavor. If you have a food processor this comes out perfect every time!
Flaky Pie Crust
- 2 1/2 cups flour
- 1 tsp salt
- 3/4 cup unsalted cold butter
- 1/4 cup cold shortening
- 6-8 tbsp ice cold water
Put the flour, salt, butter and shortening in the food processor. Pulse a couple times until the mixture is uniform with small lumps of fat dispersed throughout. Add 6 tbsp of ice cold water and pulse a few times. If it comes together quickly you are done. If not, add up to 2 more tbsp of water. Form into a ball by hand and place in plastic wrap and refrigerate for 30 minutes at least. Split in two and roll out on a lightly floured surface and use as desired. This recipe makes a bottom and a top crust.
If you don’t have a food processor you can combine the flour and the salt, cut the fat in with a pastry blender or 2 steak knives and then add the water and mix, pat and form gently until you get a ball!
Tip: If you are making a double crusted pie and want the top to be golden brown, brush the top with cream.