The Perfect Pie Crust

By KeyIngredient

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.

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

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.