Uncle Bill's Pie Pastry That is Flaky

“After much experimentation and checking out other recipes, I finally came up with one that seems to work every time. I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good. This recipe makes 1 - 9 inch pie shell.”
1hr 25mins

Ingredients Nutrition


  1. In a mixing bowl, sift together flour and salt.
  2. Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
  3. Add ice water gradually, stirring with a fork until dough forms.
  4. Remove dough to a lightly floured surface and knead until dough is smooth.
  5. Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
  6. Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
  7. Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
  8. Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
  9. Crimp the edges in a decorative pattern.
  10. Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
  11. Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
  12. Place the pie shell in the refrigerator for at least 30 minutes to chill.
  13. Preheat oven to 375°F.
  14. Remove pie shell from fridge with the beans and bake for 20 minutes.
  15. Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
  16. Cool on a wire rack.
  17. Continue with whatever filling you decide to use.

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