This flaky pastry pie crust, known as pate sucree, is the perfect vessel for your favorite pies. Use this with my chocolate haupia pie recipe for a decadent dessert any time of the year. It also makes a perfect shell for a Quiche Lorraine.
If making a cold pie, prebake the crust in a convection oven at 450 F for about 10 minutes, or until it’s golden brown. In a regular oven, bake it at 350 F for 15-20 minutes.
Pastry Pie CrustRecipe by Jason Hill – CookingSessions.com
- 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.