Flaky Pie Crust
This recipe comes from Julia Child’s “Baking with Julia”. It makes a great flaky delicious pie crust. The only difference from the original recipe is that I ” layer” the ingredients, which I have found works better for me. Although I did list this recipe earlier in the Key Lime Pie recipe, I think it is so good and so useful for so many other recipes it should have a page of it’s own.
Flaky Pie Crust
This recipe makes enough dough for 4 9-10 inch pie crusts. This recipe is designed for the food processor. You can do it by hand or in a mixer with a paddle (see the “Baking with Julia” cook book for directions}.
- 5 1/4 cups of flour (all-purpose or pastry)
- 1 Tbs Kosher Salt
- 1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
- 1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
- 1 cup ice water
Directions for making dough
Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Then add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.
Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.
Here are a few items to help make this recipe:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
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- 5 1/4 cups of flour (all-purpose or pastry)
- 1 Tbs Kosher Salt
- 1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
- 1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
- 1 cup ice water
- Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Than add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.
- Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.