The Best Flaky Pie Crust for Sweet and Savory Pies
One special ingredient makes this the best flaky pie crust recipe for sweet and savory pies, tarts and quiches.
Servings: 8
Ingredients
- 3/4 cup Crisco shortening
- 1/4 cup beef tallow
- 2 1/3 cup all purpose flour (300 grams)
- 1 tsp sugar
- 1/2 tsp table salt
- 5-7 tbsp cold water
Instructions
- Mix: In a large bowl use a pastry cutter to combine the shortening, tallow, flour, sugar and salt. Add water one tablespoon at a time, until the dough is smooth and doesn't crack when pressed.
- Chill: Shape the dough into a disc. Wrap in plastic wrap. Chill until ready to use.
- Form: When it's time to make a pie, roll the pie crust out between two sheets of parchment paper and place it in the pie tin. Bake according to the pie recipe instructions.
Notes
If you can't don't have time to make beef tallow or you can't find it in your local grocery store, you can substitute lard or use all vegetable shortening.
If you use kosher salt, instead of table salt, increase the amount to one teaspoon.
This recipe yields enough dough to make a top crust and bottom crust for a 9-inch pie plate or one deep dish single crust pie.
The nutrition values are just for the pie crust. They don't include the pie filling.
Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 7mg | Sodium: 147mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg