Since this is a staple recipe I’m going to skip the normal jargon and dive head first into the recipe notes followed by the recipe. But if you’re interested in learning a little bit more about who I actually am (if this is your first time here, how dare you) then please check out my other postz.
This recipe is for a single curst pie, meaning, one layer. If you would like two layers (a bottom and a top) then double the recipe (also known as a double crust recipe).
The reason why I like to use coconut oil is that it creates an even more tender and flakier crust (than using shortening) while the butter provides really great flavor.
Chilled fat is important because when the crust bakes, the steam from the cold fat is an aid in producing the flaky crust. Flaky is key here. We will do ANYTHING to get a flaky crust.
Chilled dough also is much easier to handle/ manipulate than warm dough.
Use a food processor because it allows the fat to break down more quickly without softening (as oppose to your hands or a pastry blender) You also want layers of fat & flour. Not all mixed into one. This helps with the layers of flakiness that you see in a great crust.
You may store dough in fridge for up to two days or in the freezer for up to a month. However if you do this you will need to let your dough sit for 30 minutes – 1 hour just so it is still cold, but soft enough for you to roll out.
Interested in some hands on teaching for baking pies? And more details about the method that goes into baking a pie and perfecting a crust? Enroll in my Skillshare class where I teach you the step by step process in baking a solid foundation for a flaky pie crust as well as three recipe demonstrations to go along!