Perfectly Flaky Pie Crust

Name: Perfectly Flaky Pie Crust
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons granulated sugar; 3/4 teaspoon table salt; 6 tablespoons cold unsalted butter, small dice; 1/4 cup shortening; 7 to 8 tablespoons ice water

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Level: Intermediate
Total: 35 min

Prep: 5 min
Inactive: 30 min

Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Level: Intermediate
Total: 35 min

Prep: 5 min
Inactive: 30 min

Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Ingredients

1 3/4 cups all-purpose flour

2 teaspoons granulated sugar

3/4 teaspoon table salt

6 tablespoons cold unsalted butter, small dice

1/4 cup shortening

7 to 8 tablespoons ice water

Directions

Watch how to make this recipe.

In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.