Flaky Pie Crust
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 5 tbsp unsalted butter
  • ⅓ cup and 2 tbsp shortening
  • 6 tbsp cold water
  1. In a large bowl, mix flour and salt with a fork.
  2. Cut in shortening and butter with a pastry blender or fork until the dough becomes crumbly (pea-sized).
  3. Add 1 tbsp cold water at a time and mix with fork.
  4. Flour hands and gather dough into a ball.
  5. Knead a few times on a lightly floured surface, and flatten.
  6. Wrap with wax paper or plastic wrap and refrigerate for 35 minutes.
  7. Preheat oven to 425 ºF.
  8. Cut chilled dough in half, and roll each half into an 11-inch circle (dough should hang a little over pie dish).
  9. Fold one of the dough halves into fourths and place into bottom of pie dish, pressing firmly.
  10. Trim overhangs to 1 inch, and decorate as desired. This video has wonderful tips: https://www.youtube.com/watch?v=5q99Cvki5to
  11. Line with heavy duty aluminum foil, making sure all of crust is covered to avoid burning of edges.
  12. Bake 10 minutes at 425 ºF, then remove foil and bake 4 minutes longer until golden brown.
  13. Fill with desired filling. if using two crusts, place 2nd half of rolled dough over top and seal with bottom crust before tucking under and decorating edges.
Makes 2 pie crusts
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/flaky-pie-crust/