Yield: Yields enough dough for one 9-inch double-crust pie.
Put the flour, sugar, salt, and baking powder in a food processor fitted with a steel blade. Chill for 20 to 30 minutes.
Drizzle 1 Tbs. of the ice water around the edge of the bowl, letting it trickle into the crumbs. Flick the moistened crumbs toward the center with a table fork, rotating the bowl as you work. Repeat with the remaining 4 Tbs. ice water, 1 Tbs. at a time. As you add the water, the crums should begin to form larger clusters. Once you’ve added 5 Tbs. water total, take a handful of crumbs and squeeze them gently; they should hold together. If they easily break apart, the mixture needs more water: add the remaining Tbs., one tsp. at a time, checking the consistency after each addition. If the crumbs still fail to hold together, you can add additional water, but do so sparingly.
Make Ahead Tips
You can make the dough ahead and refrigerate it for up to 3 days or freeze it for up to 4 months (thaw it overnight in the fridge before using). Before rolling, let the dough sit at room temperature until pliable.
Don’t have a food processor? You can cut the fats in by hand, but you must use a bit more flour—11-1/4 oz. total—and sift it first; you should have 2-1/2 cups after sifting. Also, the butter shouldn’t be rock hard, so take it out of the fridge a few minutes before you start. Your finger should leave a slight imprint when you press the butter. To cut the fats in by hand, whisk the dry ingredients together in a large mixing bowl. Add the cubed butter and vegetable shortening and mix briefly with a fork to coat the fats with flour. Cut the fats into the dry ingredients with a pastry blender or two dinner knives, working the mixture until the particles have a coarse, mealy texture similar to that of fresh bread crumbs with some larger pea-size pieces. From there, continue with the recipe as written to finish the dough.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The best recipe I have every found. Incredibly flaky!
This is a fairly fool-proof recipe and it was very tender, but the texture was more crumbly or cookie like. I'll try it again, but I'd prefer a more traditional approach.
Made this for Thanksgiving as I did not have my mothers recipe with me. I am now switching from my mothers recipe to this one! It was amazing and the dough held up so well, it made making the pie a breeze. I can see why they call this Pie Pastry and not a pie crust! Everyone loved it.
I just used this recipe to make butter tarts and it was fabulous. I followed the recipe exactly and it was very easy to handle and came out perfect and flaky.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.