This is my standard pie crust recipe, passed from my mother and her mother before her down to me. People act like there is some sort of black magic or voodoo charm required to make a flaky yet tender crust. All you need is some know-how and confidence.
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter (cut into 1 inch cubes and kept very cold)
- 4 tablespoons vegetable shortening (or lard kept very cold)
- 4 tablespoons ice cold water
Flaky Pie Pastry is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You can prepare the crusts in advance and store them in the freezer. They keep for up to two months if wrapped well. Just pop it in the refrigerator for a few hours the day you need to bake it.
**Do not roll the pin back and forth over the dough because you will make the center too thin. Do not apply too much pressure. Let the pin work for you and just press down with medium pressure. After each forward and back roll turn the dough a quarter turn and repeat.