This is the perfect pastry crust for all my desserts. I’ve tested a few and this is the one I always come back to time and time again. This recipe is easy to make, produces a buttery and flaky crust, and it freezes well! I always like to have some in the freezer, but when I don’t I’ve used store bought pie crust and they work well in a pinch. Nothing wrong with that either, but if you want to make pastry crust for your sweet pies, I highly suggest this one.
I like to use White Lily and either Kerrygold or Plugra butter in this recipe because the quality of these ingredients will make a huge difference. We all want a flaky and buttery crust.
Adapted from Ina Garten’s Perfect Pie Crust and a Tart Love from Holly Herrick.
Sweet Pastry Crust
Truly a perfect pie crusty – buttery, flaky every time. My go to sweet pastry crust for all my sweet pies.
- 12 Tablespoons unsalted butter, cubed and very cold prefer Plugra or Kerrygold butter
- ⅓ cup vegetable shortening, cubed and very cold
- 3 cups all-purpose flour prefer White Lily brand
- 1 ½ Tablespoons granulated sugar
- 1 teaspoon kosher salt prefer Diamond brand
- 6-8 Tablespoons ice cold water
Cube butter and shortening and place in the refrigerator at least 30 minutes before to keep very cold or until ready to use.
In a food processor fitted with a steel blade, combine all-purpose flour, granulated sugar and kosher salt. Pulse a few times to combine.
Add butter and shortening and pulse about 8-12 times, until the butter is pea size.
Simultaneously pulse the flour and slowly pour ice cold water down the feed tube. The dough will come together and form a ball.
Note: start with 6 Tablespoons and add more as needed. As soon as the dough comes together, stop adding water.
Dump dough onto a lightly floured surface and divide evenly in two. Form each dough into a flat disc and wrap in plastic wrap. Refrigerate a minimum of 30 minutes before using.
Note: Refrigerating for 30 minutes allows the dough to relax while firming up the fat, resulting in flaky crust.
Place the flat disc on a well floured surface. With a well floured rolling pin, roll from the center to the top edge and then center to the bottom edge. Give the disc a quarter turn and repeat rolling step until the disc is 10 inches in diameter.
Roll up onto the rolling pin and roll out over the pie dish. Adjust the crust without stretching, trim excess and crimp edges. Refrigerate until use.
Note: If baking in a pie tart tin with a removable bottom, use the removable bottom to transfer you pastry crust. Slide the removable bottom under the pastry dough and fold the edges inward. Transfer to the tin and unfold the edges. Gently adjust the crust and press to shape without stretching. Use the rolling pin to trim any excess pastry crust by pressing the pin over the edges. Refrigerate until use.
You can keep refrigerated up to three days or frozen up to six months.