Perfect Flaky Pie Crust Recipes

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

PERFECT PIE CRUST

Steps:

• In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
• Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
• When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in diameter than your pie pan.
• With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

OLD FASHIONED FLAKY PIE CRUST

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

BASIC FLAKY PIE CRUST

Steps:

• Divide the butter into two parts, about two thirds to one third.
• Cut the butter into small cubes, about 1/2 inch.
• Cover butter with plastic wrap.
• Refrigerate the larger amount and freeze the smaller for a minimum of 30 minutes.
• Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for a minimum of 30 minutes.
• Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
• Set the bag aside.
• Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
• Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
• Add the lowest amount of the ice water and the vinegar and pulse 6 times.
• Pinch a small amount of the mixture together between your fingers.
• If it does not hold together, add half the remaining water and pulse 3 times.
• Try pinching the mixture again.
• If necessary, add the remaining water, pulsing 3 times to incorporate it.
• The mixture will be in particles and will not hold together without being pinched.
• Dump the mixture back into the bag and work it from the outside of the bag gently until it comes together into a ball.
• Refrigerate if the butter starts to melt (the heat from your hands will melt the butter) Wrap dough ball with plastic wrap and refrigerate for at least one hour before rolling (preferably overnight).
• Don't skip this step, the gluten must relax for proper rolling!
• You can refrigerate the dough up to 2 days, freeze up to 3 months (thaw in the refrigerator overnight).
• Allow the dough to sit at room temperature for 10 minutes then roll the dough to about 1/8" thickness on a cool, lightly floured surface.
• Work the dough from the center out, turning over occasionally.
• Add the minimum amount of flour as too much will produce a tough dough.
• Once again if the dough gets too warm allow it to rest in the fridge till cool.
• Fold the rolled out crust in quarters and gently place into pan, unfold and tuck gently into pan, trim excess (leave about 1 inch overhang to form edge).

PERFECT TENDER FLAKY PIE CRUST

Steps:

• Measure flour and salt into bowl. Add oil; mix with a fork, until particals are the size of small peas. Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl. (If dough seems too dry, 1 to 2 tablespoons oil can be added. Do not add water.If dough seems a bit too wet, add a tiny bit of additional flour).Gather dough together;PRESS FIRMLY INTO A BALL. After pressing firmly into a ball,the less the dough is handled the more flaky the crust will be.
• Divide dough in half ; place one half cut side down and flatten into a round. Roll each round of dough between two sheets of wax paper. Gently peel off one sheet of wax paper and turn dough upside down. Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge.( Fill with desired pie filling.) Repeat with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge). Fold and roll top edge under lower edge, pressing on the rim to seal; flute edges as desired.
• Cut slits to vent steam in top of pie. I usually moisten my hands with a little water and dab across top crust. Sprinkle a tiny bit of sugar across the top of the pie, but not on the fluted areas of crust. Bake as directed following your pie recipe.
• *Do not use quick mixing flour in this recipe. If using self-rising flour,omit the salt. Pie crusts made with self-rising flour will differ in flavor and texture from those made with regular flour. (I always use regular flour.).
• Lots of people say they can't make a good pie crust. You can using this recipe,just work with the dough. It may take a time or two, until you become used to making the dough and working with it. Just remember to press the dough into a firm ball before rolling it out between the wax paper sheets. Another small bonus for me is that it uses oil instead of hydrogenated fats.