Flaky Pie Dough

To prepare the dough by hand:

1. Mix the flour and salt together in a large bowl.

2. Add the cold butter. Using a pastry blender, cut butter into the flour until the mixture looks like coarse crumbs.

3. Add chunks of the cold shortening into the mixture. Continue using the pastry blender. Cut and mix the shortening until the flour mixture has small clumps of shortening, about pea size.

4. Using a large spoon or spatula, add the ice water stirring to incorporate. Do not over mix!

To prepare the dough using a mixer:

1. Using the paddle attachment of your stand mixer put the flour and salt in the mixer bowl. Add the cold chunks of butter and mix until coarse and crumbly.

2. Add the cold vegetable shortening in small chunks. Mix on low until the mixture is now clumpy. Do not over mix.

3. Add cold water and turn mixer on only long enough to incorporate the water.

To prepare the dough using a food processor:

1. Place dry ingredients into the bowl of your processor and pulse just enough to mix. Add cold butter. Pulse off and on just until the mixture is crumbly.

2. Add cold shortening and pulse again just until mixture is coarse and crumbly, resembling moist cornmeal. Add water and pulse off and on until mixture sticks together.

To prepare the crust once the dough is made:

Turn the dough onto a lightly floured work surface and fold it over a couple times. Do not knead! The dough will be soft and when “pinched” will stay together. Wrap it in a sheet of plastic wrap and refrigerate for at least 2 hours or up to 5 days.

When the dough is thoroughly chilled it is ready to roll and use in any recipe calling for flaky pie crust.

Cook’s notes:
This dough can be stored in the refrigerator for up to 5 days. It can be frozen for up to 1 month. One quarter of the recipe is enough for 1 pie crust. When you are ready to prepare your pie, defrost the dough still wrapped, in the refrigerator until it’s soft enough to roll.

Recipe adapted from Dorie Greenspan’s book, Baking With Julia.