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Flaky Pie Pastry

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  • Prep Method: Baked
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  • 11 1/4 oz. (2 1/2 cups) all-purpose flour
  • 1 TBS sugar
  • 1/2 tsp salt
  • 4 oz. (8 TBS) cold unsalted butter, cut in 1/2-inch pieces
  • 1/4 cup cold vegetable shortening, cut in 1/2-inch pieces
  • 1/4 cup plus 2 TBS very cold water
  • 2 tsp. Fresh lemon juice


In a food processor – Put the flour, sugar, and salt in a food processor; pulse to combine. Add the butter and shortening; pulse just until coarse crumbs form. Add the water and lemon juice. Pulse just until moist crumbs form. Dump onto a work surface and gently shape into two 6-inch disks. Wrap in plastic; chill at least 1 hour before rolling.

By hand – In a large bowl, mix the flour, sugar and salt. With a pastry blender or your fingertips, blend in the butter and shortening until the mixture looks crumbly and resembles various-size peas. Add the water and lemon juice; mix with a wooden spoon or your fingertips until the dough is blended and just comes away from the sides of the bowl. You should see distinct flecks of butter. Dump onto a work surface; shape, wrap, and chill. Yields two 9-inch crusts

Chef’s notes: 1) For flaky, light pastry, do not over-process! There should be visible flakes of butter and shortening in the dough. 2) With Colorado’s low humidity, a little extra water may be needed.


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