A perfectly light and flaky pie crust recipe from scratch that is easy to handle and makes the best double crusted pies!
- 2 1/2 C flour
- 1 tsp salt
- 2 Tb sugar
- 1/2 C shortening, chilled
- 12 Tb unsalted butter, cold and cut into pieces
- 6–7 Tb ice water
- Process flour, salt and sugar in food processor. Add shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and cut into the mixture until butter pieces are no bigger than small peas, about ten 1-second pulses.
- Sprinkle ice water over the mixture and pulse until a dough ball just begins to form. Turn out onto a lightly floured surface and using your fingertips, knead lightly two or three times to bring into a ball. Wrap ball in plastic wrap and flatten into a disk shape. Refrigerate at least 1 hour or up to 2 days before rolling.
- Cut the dough in half and roll out the two circles of pie dough. Use in your pie recipe as needed. Keep the dough as cold as possible while preparing it. The colder your dough when it goes in the oven, the flakier your crust will be!