The Perfect Pie Crust
We asked prize-winning bakers to share their secrets to a buttery, flaky crust. Consider this recipe a hybrid of award winners from the past decade.
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Ingredients
- 3 cup(s) all-purpose unbleached flour
- 1.25 teaspoon(s) kosher salt
- 8 tablespoon(s) cold butter, cubed
- 8 tablespoon(s) cold shortening, cubed
- 10 to 12 tablespoon(s) ice-cold lemon-lime soft drink, such as 7UP
Details
Servings 2
Preparation time 25mins
Cooking time 540mins
Adapted from countryliving.com
Preparation
Step 1
Pulse flour and salt in a food processor 3 or 4 times or just until combined. Add butter and shortening, and pulse 8 to 10 times or just until mixture resembles small pebbles. Transfer mixture to a large mixing bowl. Add chilled soft drink, 1 tablespoon at a time, stirring with a fork just until combined.
Gently shape dough into 2 flat disks and wrap in plastic wrap. Transfer to a zip-top plastic bag and refrigerate for 9 hours, or overnight (or freeze up to 3 months, if desired).
Preheat oven to 425 degrees F.
Roll out dough on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate 30 minutes to 1 hour.
Prick bottom of crust several times with a fork. Line with parchment and fill with pie weights. Bake at 425 degrees F for 15 minutes. Remove pie weights and bake 5 to 10 more minutes, or until golden. Remove to a wire rack and let cool completely.
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