Pie dough recipes calling for butter as the only fat are certainly delicious (our Easy Pie Crust, for example), but the pastry can have a crumbly texture, rather than a perfectly flaky one. For the flakiest crust, we’ve found that adding a little non-hydrogenated shortening to the butter and a bit of lemon juice to the ice water yields optimal results. Try this recipe with your next Fresh Apple Pie—you’ll be amazed! If your pie recipe calls for both a bottom and and an upper crust, simply double this recipe. And if you’re a pie-dough novice (or not as confident as you’d like to be), check out these quick video pointers.
Equipment note: Some pie recipes without a top crust call for pie weights to weigh the crust down so it doesn’t puff up while pre-baking, or baking “blind.” If you don’t have pie weights, don’t sweat it: Use dried beans instead.
Make-ahead note: Tightly wrap the finished dough and refrigerate up to 3 days in advance.