Pie Crust Crackers
Flaky pie crust crackers are delicious on any occasion and a perfect served alongside Chicken Pot Pie Soup!
Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration 30 minutes
Total Time 27 minutes
Servings 16 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.
Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 10mg | Vitamin A: 85IU | Calcium: 2mg | Iron: 0.5mg