Williams-Sonoma Flaky Pie Crust

By GratefulSea

Tip: "Chill. I chill every pie crust three times: after I mix it, after I’ve rolled it and lined the plate (that’s when I make the filling) and while the filled pie is waiting for the oven to preheat. Food science shows why it’s a good practice and a major factor in producing a flaky crust.

"Using this recipe, I’ve taught people via email to make a good crust after years of believing they didn’t have what it takes. I stress the need for chilling and this is what I say: Don’t let the bits of shortening (fat) get too small when you blend it with the flour or you won’t get a flaky crust. Stop while it’s still shaggy. Don’t over-handle the dough once it’s wet or gluten will start to develop and do chill the dough a little after every step. Chilling’s essential. It helps the dough relax and to absorb water and it helps the fat to solidify. Then, when the chilled fat goes into the oven and starts to melt, it gives off some steam which puffs up the dough and creates the flakiness."

Ingredients

• Single Crust (9″)
• 6 ounces (1-1/2 cups) all purpose flour
• 1/2 teaspoon salt
• 4 ounces (1/2 cup) vegetable shortening
• 4 tablespoons cold water — approximately
• Double Crust
• 9 ounces (2 1/4 cups) all purpose flour — (280 grams)
• 3/4 teaspoon salt
• 6 ounces (3/4 cup) vegetable shortening
• 6 tablespoons cold water — approximately

Details

Servings 1
Adapted from foodpluspolitics.com

Preparation

Step 1

With steel blade in processor, put the flour, salt and shortening (in one lump) into the bowl and process with 15 pulses. The mixture should look light and dry and will resemble tiny, irregular flakes and crumbs.

Add about 2/3 of the water and process again with 5 pulses. Add 1 more tablespoon of water (2 more, for double crust) and process with 3 pulses.

Stop and feel the dough; it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute and the dough should not form a ball; it should remain a rough, shaggy mass.

Use it right away or chill it. (Chilling before use is a very good idea.)