Pie Crust Crackers are so much easier to make than a crust that needs to fit snugly in a pie pan. It may seem like sacrilege to roll the dough out before you’ve let it rest in the refrigerator, but I recommend giving it a try.
It’s so nice to have the crackers ready to go straight into the oven. The idea to rest and refrigerate pie dough before rolling is to let the gluten relax to minimize shrinkage, but this isn’t an issue with crackers. It’s also to keep the fat cold for flakiness, but with a mix of butter and shortening, flakiness isn’t an issue either.
Pie Crust Crackers
- 1 1/4 cups unbleached all-purpose flour 150g, (I used King Arthur brand)
- 4 tablespoons non-hydrogenated shortening such as Spectrum brand
- 4 tablespoons butter ideally high-fat, European style butter
- 3 tablespoons ice water or up to 4 tablespoons
- Lightly flour work surface.
- Line a baking sheet with parchment paper.
- Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add shortening and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until large, pieces just come together. Turn dough out onto work surface. With a rolling pin, roll to an irregular oval 1/8 to 1/4-inch thick. Transfer dough to prepared baking sheet, cover lightly with plastic wrap and refrigerate 30 minutes.
- When you're ready to bake the crackers, preheat oven to 400°F.
- With a pizza cutter or sharp knife, cut pie dough into equal size 16 crackers. Move the crackers apart so that each has a little space around it. Bake 8 to 12 minutes, depending on thickness, until golden brown. Transfer to cooling rack.
- Serve warm or at room temperature. Store leftover crackers in an airtight container at room temperature.