Thursday, August 4, 2011

Flaky Pie Crust

I have made enough quiche by now to know how to make a VERY good pie crust! This recipe will not fail you! 


  • 2C flour
  • 1 Tablespoon cornflour
  • 2 Tablespoons vegetable shortening
  • 1 Teaspoon granulated sugar
  • 1/4 Teaspoon salt
  • 2/3C cold unsalted butter, small dice
  • 6 to 8 Tablespoons ice water


In a large bowl, mix together flours, salt, and sugar until well combined. Using clean hands, add butter and shortening until mixture forms smaller pieces (some big chunks should remain) and comes together in larger clumps, about 1 minute. Drizzle in half ice water and mix until just moistened. Drizzle in remaining water 1 tablespoon at a time and mix with fingers to moisten. Form into ball, working quickly. Do not overwork the dough or it will become tough. Cover with plastic wrap, press it into a flat disk and place in coldest part of refrigerator (usually back bottom shelf) for least 30 minutes before rolling out and forming into a crust. 

I always freeze my pie crust for 15 minutes before baking.

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