Tuesday, March 19, 2013

Flaky Pie Crust

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I've slowly perfected this pie dough since the early years of marriage. 
There's nothing like a flaky pie crust that shatters with the touch of a fork.
I've tried different variations over the years like using the food processor but I find a pastry cutter works best, it leaves a lot more control in cutting in the fat.
I also have tried all butter and all shortening.
 I find the shortening seems to make the crust tender but lacks the wonderful flavor the butter imparts on the dough. 
For a flaky, tender and flavorful crust I find half shortening and half butter makes a tasty flaky crust.
Just in case you need a filling for your pie make sure to check out Strawberry Rhubarb Pie, Skinny Pumpkin Pie, Chocolate Cream Pie, Caramely Apple Pie with Crunch Topping and of course the infamous Banana Cream Pie.
I truly  pie!


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Combine flour, salt and powdered sugar in a large bowl. Using a pastry cutter, cut shortening into flour mixture until shortening is the size of small pebbles. Add butter cut into small pieces and cut with pastry cutter into flour/shortening mixture making sure to stir flour from sides and bottom of bowl for even distribution until butter is pea sized. 
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When done mixture will look like coarse crumbs with some pea sized pieces of butter.
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Slowly drizzle in 1/3 cup water while using a fork to toss/fluff the butter/flour mixture as needed to moisten dough evenly. Add additional water 1 tablespoon at a time until mixture resembles picture 2, is evenly moistened and dough sticks together.
(The biggest part of this step is not to over work the dough or add too much water. Too much water will make the dough tough. Just enough water for the dough to stick together.)
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Divide the pie dough in two and wrap in plastic wrap.
I prefer to refrigerate the dough for a minimum of 30 minutes prior to rolling. It makes the dough easier to handle.
(If dough is chilled over night allow dough to warm until cold but pliable before rolling.)
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Place 2 pieces of plastic wrap in an X on work surface. Place dough on X and cover with an additional piece of plastic wrap. Roll dough in a circle 4 inches wider then pan.
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For a single crust pie: fit dough in pie pan and trim dough leaving a 1" over hang.
Flaky-Pie-Crust-Flute-Edge.jpg
For a single crust pie: tuck overhanging dough underneath to form a rim. Flute edge using fingers or crimp using a fork. 
Use for desired recipe.




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Flaky Pie Crust

Recipe by Serena Bakes Simply From Scratch
Flaky-Pie-Crust.jpg
Flaky Pie Crust
Prep time: PT15M
Cook time: PT0M
Total time: PT30M
Yield: 1 double crust pie or 2 single crust pies
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon Powdered Sugar
  • 1 teaspoon Sea Salt
  • 1/2 cup +2 tablespoons Shortening
  • 1/2 cup Cold Butter, Cut Into Small Pieces
  • 1/3 cup Cold Water, Plus More As Needed
Cooking Directions
  1. In a large bowl combine flour, powdered sugar and sea salt.
  2. Add shortening and cut into flour mixture using a pastry cutter until shortening is the size of small pebbles.
  3. Cut butter into shortening/flour mixture stirring the sides and bottom of bowl for even distribution until butter is pea sized. Mixture will look like coarse crumbs with pea sized bits of butter.
  4. Slowly drizzle in 1/3 cup water while using a fork to toss/fluff the butter/flour mixture as needed to moisten dough evenly. Add additional water 1 tablespoon at a time until dough is evenly moistened and dough sticks together. (The biggest part of this step is not to over work the dough or add too much water. Too much water will make the dough tough. Add just enough water for the dough to stick together.)
  5. Divide the pie dough in two and wrap in plastic wrap.
  6. I prefer to refrigerate the dough for a minimum of 30 minutes prior to rolling. It makes the dough easier to handle. If dough is chilled overnight allow dough to warm until cold but pliable before rolling.          
  7. Place 2 pieces of plastic wrap in an X on work surface. Place dough on X and cover with an additional piece of plastic wrap. Roll dough in a circle 4 inches wider then pan.
  8. For a single crust pie: fit dough in pie pan and trim dough leaving a 1" over hang.
  9. For a single crust pie: tuck overhanging dough underneath to form a rim. Flute edge using fingers or crimp using a fork.
  10. Use for desired recipe.

8 comments:

  1. Your pie crust looks perfect! I just pinned the recipe!
    Blessings,
    Leslie

    ReplyDelete
  2. Delicious pie crust, I will use this recipe.

    ReplyDelete
  3. Lovely pie crust! Thanx for sharing!!
    http://www.rita-bose-cooking.com/

    ReplyDelete
  4. Serena, Your crust is beautiful! Is there a righteous jealousy?? Blessings!!

    ReplyDelete
  5. I've never made my own pie crust before, always bought it ready made but it never tastes as nice as it should, looking forward to giving this a try!

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  6. I like the added powdered sugar and I'll definitely have to try this. I make pie crust but have never found one I'm in love with!

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  7. Oh yum! Yes I'm still working on my pie crust recipe. I definitely like the idea of half shortening (or lard) and butter - have you tried the vodka trick? What do you think about it if you have?

    ReplyDelete
  8. Just made a apple pie using your recipe for the crust! Best crust Ever! Thanks for sharing.

    ReplyDelete

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