Flaky Pie Crust with Shortening
A classic all-butter-free pie crust using vegetable shortening for maximum flakiness. This recipe yields two discs and emphasizes the importance of keeping ingredients cold and handling the dough minimally to preserve the fat pockets that create layers. Includes both blind-baking and standard assembly instructions for various pie types.
Ingredients
- 2 ⅝ cups all-purpose flour
- 2 tablespoons granulated sugar(optional)
- 1 teaspoon salt
- 1 cup all-vegetable shortening, butter flavored if desired, cut into 1/4-tablespoon-sized pieces and chilledbutter1:1dairy-freeadds dairy
butter provides similar fat ratio but contains water which can affect flakiness
- 6 tablespoons ice-cold water
Instructions
- 1
Combine flour, sugar, and salt in a food processor with metal blade and pulse lightly until mixed.
- 2
Add cold shortening pieces and pulse until pea-sized and small crumbs form.
- 3
Sprinkle first portion of ice water over crumbs and pulse twice.
- 4
Add remaining water one tablespoon at a time, pulsing once between additions, until flour is slightly moistened. Avoid using all the water.
- 5
Turn dough onto plastic wrap and form into two discs.
- 6
Wrap each disc and refrigerate for at least 30 minutes.
- 7
Remove crust discs from refrigerator and place on lightly floured surface.
- 8
Sprinkle flour on top and flour the rolling pin.
- 9
Roll disc into a circle, working quickly without overhandling, until 1-2 inches larger than pie plate.
- 10
Transfer dough to pie plate and gently press into place, avoiding stretching.
- 11
For blind baking: line cold unbaked crust with aluminum foil and fill with pie weights, then bake at 350 degrees Fahrenheit for 45-50 minutes until just starting to brown for pies requiring additional baking, or 1 hour until even brown and crisp for pies needing no further baking. Cool completely before adding filling.
- 12
For standard assembly: add filling to unbaked shell, use second crust for top crust or lattice, and bake according to pie recipe.
Tips
Work quickly when rolling to prevent the dough from warming up.
Do not stretch the dough when transferring to the pie plate, as this disrupts the fat pockets that create flakiness.
Try to avoid using all the water; add gradually until flour is just slightly moistened.
Keep all ingredients cold throughout the process for best results.
Good to Know
Wrap discs tightly and refrigerate for up to 5 days. Freeze wrapped discs for up to 3 months.
Prepare and refrigerate discs up to 5 days in advance, or freeze up to 3 months.
Common Mistakes
Do not overwork the dough to avoid developing gluten, which makes crust tough instead of flaky.
Do not stretch the dough when pressing into the pie plate to avoid disrupting fat pockets and losing flakiness.
Do not allow dough to warm during rolling to avoid melting fat and losing layered texture.
Substitutions
butter provides similar fat ratio but contains water which can affect flakiness
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