Flaky Pie Dough
This recipe makes 2- 10″ round pie crusts, enough for a double crusted pie. View Chef Pete’s video on making The Perfect Pie Crust for additional tips.
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- 2 1⁄2 cups CHILLED Unbleached All Purpose Flour
- 1 1⁄2 tsp. Sugar
- 1 tsp. Salt
- 1⁄2 cup CHILLED Unsalted Butter, cut into 1/2″ cubes
- 1⁄2 cup CHILLED Lard or Frozen Non-Hydrogenated Solid Vegetable Shortening, cut into 1/2″ cubes
- 5 Tbsp. Ice Water, add 1 more Tbsp. if needed
- Place the chilled flour, sugar, salt, butter and lard on a flat counter surface and chop (cut) the butter into the flour until it is the size of small peas. DO NOT use your hands to break apart the fat. A sharp knife or pastry cutting wire is best.
- Drizzle the ice cold water over the flour mixture and gently fold it in. Avoid mixing or kneading the dough into a clay-like ball. That will only invite gluten to toughen the dough and that’s trouble.
- If 5 Tbsp. of water is not enough to allow the flour mixture to hold together, a 6th may be added but not more. The more water, the tougher the dough will be later.
- Gently “gather” and gently press the crumbly pie dough into a disk-like form and wrap it in waxed paper. Chill it in your fridge for at least 30 minutes. 1 hour is best. This will allow the pie dough to relax and be tender. It will also help you to roll it out later.
- When you’re ready to roll out your dough to make your pie, use additional flour sparingly. Use just what you need to prevent the dough from sticking to your counter or board. Typically, a pie crust is rolled to a thickness between one eighth and one fourth inch. Think of a pencil and roll your dough out just thinner that that.
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