Flaky Pie Crust

This recipe makes one perfect pie crust that can be used for your French Silk Pie or any other pie that requires only one crust. It's easy, very flaky and holds up well with the chocolate mixture.
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1 1/3 cups all purpose flour
1/4 tsp. salt
1/4 cup cold butter (cut into small pieces) and keep refrigerated
1/4 cup vegetable shortening
2-4 T. ice cold water (I fill a glass with ice cubes and then with water). It keeps the water icy cold.

  1. In a food processor pour the flour and salt into the processing bowl.
  2. Add butter and shortening to flour mixture. Pulse to incorporate the butter and shortening.
  3. Start adding the water 1 tablespoon at a time. You might not need 4 tablespoons. Check after 3 tablespoons to see if it is too dry or too wet. Add the last tablespoon of water if it appears to be to dry). You can also do this in a regular bowl. Pour the flour and salt into the bowl. Add the cold butter and shortening to the flour. Use a pastry cutter or a knife to cut the fat into the flour. Either way works, but using a food processor is definitely easier.
  4. Dump the dough onto a piece of plastic wrap and work into a disk shape. Do not overwork the dough as it will become chewy. We don't want a chewy crust, we want a flaky crust. Wrap the dough in the plastic wrap and place in refrigerator for about 30 minutes.
  5. Remove from refrigerator and flour either a bread board or some wax paper and place the disk in the center. Make sure both sides are floured to prevent sticking. You can also place a piece of wax paper on the top and then start rolling. The disk will be pretty hard when you first start rolling. But as it starts to roll out, it will become easier to expand the size of the disk. Roll to about 1/8" to 1/4" and then remove the was paper from the top or roll up the pie disk onto a rolling pin and place in pie plate.
  6. Push down the dough to fill the pie plate and fold over any left over pie dough extending down the pie plate. This will make the edges a little thicker and I don't know about you, but I love the thick pie crust that's on the edge of the pie.
Baking the Pie Crust:
Preheat oven to 425℉. While the oven is preheating, dock your pie crust with a fork and place in refrigerator until the oven comes to temperature. Place pie crust into the oven and bake for 12-15 minutes or until edges are golden brown. You can also beat an egg and wash the dough edges to make sure they get truly golden brown.