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Susan's Southern Flaky Pie Dough

Light and flaky pie dough perfect for single or double fruit pies.
Course Dessert
Cuisine American
Keyword flaky pie dough, light pie dough, pie dough
Prep Time 1 hour
Servings 1 double crust pie
Author Susan

Equipment

  • measuring cups
  • measuring spoons
  • liquid measuring cup
  • knife
  • bowls of different sizes
  • plastic wrap
  • Silpat, optional
  • Rolling Pin
  • Pie Pan

Ingredients

  • 3 cups all~purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening chilled
  • 3/4 cup unsalted butter chilled
  • 3/4 cup ice water

Instructions

  • Measure the flour by scooping it into the dry measuring cup and leveling off the excess.
  • In a large bowl, stir together the flour and the salt.
  • Slice the shortening into thin pieces and lightly stir into the flour mixture.
  • Slice the cold butter into thin pieces and lightly stir into the flour mixture.
  • Flatten the pieces of shortening and butter with your fingers, being careful not to overwork the mixture.
  • Add the ice water a couple of tablespoons at a time. Use a rubber spatula to gently combine the flour without overworking the dough. The dough will have dry patches and wet patches. At this point, the dough will be dry and crumbly.
  • Pour the dough onto a rectangle of parchment paper. Fold the parchment paper over adn gently press the dough, repeating this step several times until the dough is shaped.
  • Divide the dough into 2 pieces of about 60/40 percent. The bottom crust will need the larger piece of dough. Flatten each dough portion into 2 disks and wrap in plastic wrap. Chill for 30 minutes.
  • Lightly flour a Silpat or countertop. Place the larger piece of dough on it and sprinkle lightly with flour. Cover with a piece of plastic wrap.
  • Starting at the center, roll out the dough. Repeat and rotate the pie dough occasionally so that it doesn't stick to the Silpat or counter. Lightly flour if the dough begins to stick.
  • Lift the dough with plastic and place over the pie pan. Gently press the dough firmly into the sides of the pie pan. Peel away the plastic.
  • Chill the dough in the pie pan for 30 minutes prior to filling.
  • At this point, follow the APPLE PIE FILLING recipe and finish assembling the Apple Pie.