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Flaky Pie Crust

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I've slowly perfected Flaky Pie Crust 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 (Omit Sugar For Savory Crust) 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.)
Flaky-Pie-Crust-Refrigerate.jpg
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.





Yield: 1 Double Crust Pie or 2 Single Crust Pies
Nutrition facts: 309 calories, 22 grams fat

Flaky Pie Crust

How to make an easy Perfectly Flaky Pie Crust like Grandma use to make from Serena Bakes Simply From Scratch.
4.9 out of 5 based on 4 user ratings
prep time: 15 MINScook time: total time: 15 mins

INGREDIENTS:


  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon Powdered Sugar (Omit For Savory Crust)
  • 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

INSTRUCTIONS


  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.
Created using The Recipes Generator
How to make an easy Perfectly Flaky Pie Crust like Grandma use to make from Serena Bakes Simply From Scratch.

How to make an easy Perfectly Flaky Pie Crust like Grandma use to make from Serena Bakes Simply From Scratch.


13 comments

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

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

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

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  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?

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

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  9. What oven temperature and how long to bake this pie? Thank you!

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    Replies
    1. For a single crust pie:Line a 9" pie pan with dough. Flute the edge and poke all over with a fork including the sides to prevent bubbles. Line with heavy foil being careful not to cover the edge.
      Place into a 450 degree preheated oven and bake for 10 minutes until crust is set and no longer dough.Remove foil and bake another 6-10 minutes until light brown. Watch carefully to make sure crust doesn't burn.
      For a double crust pie it will depend on the filling.

      Delete
  10. Hi. This Pie crust looks great but shortening isn't easily available where I live so is there a substitute for it or can I use just butter? Will my crust still be flaky?

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  11. Hi! Lard could be used instead. A fully butter crust will be full of flavor but the shortening adds a tenderness from the high level of fat. If you are able to purchase sour cream this Sour Cream Pie Crust is my other favorite.. The fat in the sour cream makes it really tender and uses just butter: http://www.serenabakessimplyfromscratch.com/2013/07/flaky-sour-cream-pie-crust.html and is delicious also! I hope that helps, Serena

    ReplyDelete
    Replies
    1. Yes it does! Thank you so much😊 I am actually planning to try out your lemon meringue recipe. And I wanted to make my own pie crust.

      Delete

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