For a flaky, tender crust (as opposed to one that?s harder, mealy, and
more cookie-like), the following works well.
Whisk together all of the dry ingredients, reserving a few tablespoons
of the flour. Cut in half of the fat, working the mixture until it?s
mealy and crumbly.
Place the reserved flour on your work surface, and coat the remaining
fat with the flour. Use a rolling pin or the heel of your hand to
flatten the fat till it?s about 1/2-inch thick. Break this flour-coated
fat into 1-inch pieces, and mix it into the dough, just till it?s evenly
distributed; some of the pieces of flour-coated fat should break into
Sprinkle the liquid(s) over the dough while tossing with a fork. Just as
soon as the dough becomes cohesive (i.e., you can squeeze it into a ball
easily), stop mixing; there should still be visible pieces of fat in the
dough. Flatten the dough into a disk and wrap it in plastic wrap or
waxed paper. Refrigerate for 30 minutes or longer; this resting period
allows the flour to absorb the water, making the dough easier to roll out.
Flour your work surface and roll the dough into a 12 x 9-inch
(approximately) rectangle. If it isn?t holding together well, sprinkle
it lightly with a couple of teaspoons of water. Fold the dough into
thirds (like a letter), then fold it into thirds the opposite way, to
form a rough square. Wrap it well and refrigerate again.
When you?re "ready to roll," remove the dough from the fridge. If the
dough is made with all lard and/or vegetable shortening, you?ll be able
to work with it directly from the refrigerator. A dough made with all
butter will need to warm slightly (10 to 15 minutes) before rolling, as
butter becomes brittle when it?s refrigerated. Dough made with a
combination of butter and shortening should rest for about 5 minutes at
room temperature before rolling. Roll the dough to the size needed
(about 13 inches for a 9-inch pie). Fill and bake as directed in your recipe
formula for the flakiest, most
tender pie crust
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (353g)|
|Recipe Makes: 4|
|Calories from Fat: 898 (54%)|
|Amt Per Serving||% DV|
|Total Fat 99.8g||133 %|
|Saturated Fat 49.8g||249 %|
|Monounsaturated Fat 35.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 175.2mg||54 %|
|Sodium 456.9mg||16 %|
|Potassium 360.1mg||9 %|
|Total Carbohydrate 164g||48 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 158g|
|Protein 24.5g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1661
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.