This recipe, from Aida Mollenkamp at Food Network, has been tweaked by me and it’s pretty good. Instead of using all-purpose flour, I used part White Lily flour to make the crust more tender. I added some liquor to the dough to create more tenderness also. For my coconut cream pie (pictured), I used 1 Tbsp. coconut-flavored rum, but you can use whatever alcohol will complement the dish you are making.
|Perfectly Flaky Pie Crust |
Adapted from Aida Mollenkamp, Food Network
Rating: 9.5 out of 10
|INGREDIENTS: (single pie crust) |
1 cup unbleached all-purpose flour
3/4 cup low-protein flour, such as White Lily all-purpose bleached
2 tsp. sugar
3/4 tsp. sea salt
6 Tbsp. unsalted butter, diced, frozen
1/4 cup Crisco shortening, chunked, frozen
1 Tbsp. liquor of choice, chilled
About 4 Tbsp. ice water
In resealable plastic bag (I used a sandwich bag), combined flours, sugar and salt. Seal and shake bag to mix well. Place in freezer for 15 minutes. In work bowl of food processor, pulse flours, salt and sugar till well combined. Add butter; pulse till coated with flour. Add shortening; pulse till mixture forms pea-size pieces with some larger chunks. Check mixture will fingers. It should come together in fist-sized clumps when squeezed. Transfer mixture to medium bowl and drizzle in the liquor and 2 Tbsp. ice water. Rake through the mixture with fingers until it is just moistened. Drizzle in remaining water 1 Tbsp. at a time and comb through with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball.
Turn dough onto a piece of plastic wrap, press into a flat disk, then close in wrap.
Place in coldest part of fridge (usually back bottom shelf) at least 30 minutes (overnight is better) before rolling out and forming into a crust.