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.
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This is absolutely wonderful. My soon to be brother in-law is allergic to dairy, and it is so hard to come up with recipes that are egg free. Thank you so much for your help!
Thanks Jennifer! You can make this pie crust dairy free by replacing all the fat with shortening as butter contains dairy. Only use 1 cup of shortening for the total amount of fat.