Pastry Pie Crust
This flaky pastry pie crust recipe, known in France as pate sucree, is the perfect vessel for your favorite pies. Use this for your favorite quiche lorraine recipe, or with our chocolate haupia pie!
- 2 1/2 cups all purpose flour
- 1/2 cup shortening, chilled
- 1/2 cup butter, chilled
- 2 tablespoons sugar
- 2 egg yolks
- 4 tablespoons ice water, or more as needed to form a soft dough
- Pulse a few seconds in food processor. Push down sides with rubber spatula. Drizzle the ice water into the mixture.
- Remove and roll out. If it breaks apart, drizzle a bit more water. Wrap into plastic wrap and chill about 20 minutes.
- Place some flour on your work surface and on rolling pin. Start in center and roll out clockwise until it is about 1/8-inch thick.
- Place pie crust carefully into pie pan and cut off excess edges. Pinch edges in a flute pattern.
- If making a cold pie, such as the chocolate haupia pie, prebake crust in a convection oven at 450 F for about 10 minutes, or until it's golden brown. In a regular oven, bake at 350 for 15-20 minutes.
Recipe by Jason Hill / CookingSessions.com
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