I finally am putting up the pie crust recipe I use for almost all of my pies. It’s the basic flaky crust from Ken Haedrich’s PIE book. It’s such a great base for so many crusts, and I have yet to find fault with it.
You can use half butter, half shortening (which is what I typically use) or you can use all butter (2 sticks/2 cups/226g). You can add any spices and herbs to the flour mixture to change the taste. Add more salt to make it savory, more sugar to make it sweet. Take out a 1/4 cup (1oz) flour and add in a 1/2 cup (4oz) cheese and you get a cheesy crust. There is really so much you can do with this recipe!
I use a pastry blender to make all of my crusts. It’s a little to get the visceral feel for making crust and a lot because this is a low budget show and I currently do not own a food processor or stand mixer or blender.
Basic Flaky Crust by Ken Haedrich
This recipe makes a double crust.
- 3 cups (375g/13oz) flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 stick (1 cup/113g) of butter, straight out of the fridge
- 1/2 cup butter flavored shortening (4 Tablespoons/57g), also straight out of the fridge
- 3/4 cup (168ml) ice water
Spoon flour into your measuring cup and level the top when measuring into a large mixing bowl. Add sugar and salt. Mix together.
Cut butter into 1/4” slices and dump into bowl with the flour. I use two knives to do this so the heat from my fingers doesn’t melt the butter. Do the same with the shortening. Use a pastry blender to cut the fat into the flour until it becomes small pea sized crumbles.
Pour in 1/4 cup (56ml) of the ice water and mix with a fork. Add in the next 1/4 cup (56ml) slowly, still mixing with a fork; pulling from the bottom up. Add the last 1/4 cup (56ml) of ice water a Tablespoon at a time. As the crust starts to come together, switch to a spoon and start pressing the dough together. Give it a quick pat together, cut in two, and pat into two rounds. Wrap with plastic wrap and put into the fridge for an hour before rolling out.
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