Flaky Pie Crust is an all time favorite. Known as the super soft, melt in your mouth crust, it is perfect for all your sweet and savory holiday pies. You do not need any special equipment to make this delicacy. Just use your hands and ensure that your butter is in irregular pieces and your dough does not get overworked.
Cooking Time: About 2 hours 30 minutes
Yields: One (9-inch) piecrust
- 1¼ cups all-purpose flour/maida
- 2 tablespoons sugar
- ½ teaspoon salt
- 6 tablespoons butter (diced and chilled)
- 2 tablespoons lard or vegetable shortening, chilled
- 2–4 tablespoons ice water
- Take a large bowl and add flour, sugar, and salt in the bowl. Sift together all the ingredients well.
- Add the chilled fats and rub them into the flour mixture with your fingers.
- Knead until 30 percent of the fat is between pea- and hazelnut-sized, while the rest of the fat blends in well. You can also a food processor for this purpose.
- Add 2 tablespoons of water and mix until the dough forms a rough ball. (Tip: You can also replace water with vodka as it helps the crust tender and flakier)
- Add 1 tablespoon water at a time, if needed.
- Turn the dough out onto a lightly floured surface and form a disk.
- Wrap in plastic and refrigerate it for at least 30 minutes or up to 3 days.
- Remove the dough from the refrigerator about 10 minutes before rolling out.
- Roll out on a lightly floured surface to a ⅛-inch-thick, 12-inch circle.
- Turn the dough to make sure it does not stick to the surface.
- Dust the surface with additional flour if needed.
- Place the crust on a baking sheet and chill for 30 minutes before use.
Tip: Use aluminum foil as it keeps the food moist, helps you to cook evenly, and makes the clean up easier.