Kittencal's No Fail Buttery Flaky Pie Pastry Crust

Perfectly crisp, golden, and impossibly tender, Kittencal's No Fail Buttery Flaky Pie Pastry Crust is your ultimate solution for foolproof pie-making. This easy-to-follow recipe combines the richness of cold, cubed butter and shortening for a double dose of flaky goodness, while a hint of white vinegar ensures exceptional texture every time. Whether you're crafting a sweet dessert pie or a savory quiche, the blend of all-purpose flour, a touch of sugar, and just the right amount of salt delivers a buttery, flaky crust that’s as flavorful as it is versatile. With minimal prep time and chill-ready convenience, this two-crust recipe is ideal for both novice bakers and seasoned pros. Say goodbye to tough or crumbly dough—this recipe guarantees bakery-quality perfection that'll make your pies the star of any gathering.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (cold and cubed)
• 0.5 cup Shortening (cold)
• 1 tablespoon Granulated sugar
• 0.5 teaspoon Salt
• 6 tablespoons Ice water
• 1 teaspoon White vinegar

Directions

Step 1

In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.

Step 2

Add the cold, cubed butter and shortening to the bowl.

Step 3

Using a pastry cutter or your fingertips, work the butter and shortening into the flour mixture until the texture resembles coarse crumbs with pea-sized pieces scattered throughout.

Step 4

In a small bowl, combine the ice water and white vinegar.

Step 5

Gradually drizzle the cold water mixture into the flour and butter mixture, one tablespoon at a time, tossing gently with a fork after each addition.

Step 6

Continue adding the water mixture until the dough starts to come together and holds its shape when squeezed. Be careful not to overwork the dough.

Step 7

Turn the dough out onto a lightly floured surface and gently gather it into a ball.

Step 8

Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap.

Step 9

Refrigerate the dough for at least 1 hour (or up to 2 days) to allow it to chill and rest.

Step 10

Before rolling out, let the dough sit at room temperature for 5-10 minutes to soften slightly.

Step 11

Roll out one disk on a lightly floured surface to fit your pie dish, rotating and lifting the dough frequently to prevent sticking.

Step 12

Transfer the rolled-out dough to your pie dish and trim any overhang, leaving about a 1/2-inch border if crimping the edges.

Step 13

Repeat the rolling process with the second disk if making a double-crust pie.

Step 14

Use as directed in your pie recipe. Enjoy the buttery, flaky goodness!

Nutrition Facts

Serving size	(767.1g)

Amount per serving	% Daily Value*
Calories	3901.3

Total Fat 314.9g	0%
Saturated Fat 152.0g	0%
Polyunsaturated Fat g
Cholesterol 516.7mg	0%
Sodium 1218.2mg	0%
Total Carbohydrate 241.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 13.3g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 91.1mg	0%
Iron 14.1mg	0%
Potassium 375.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.1%

Protein: 3.4%

Carbs: 24.6%