Perfect Homemade Flaky Pie Crust
Homemade Flaky Pie Crust
Break out the pie pans, we are going to make the perfect pie crust. Whether you are baking a pie for the holiday’s or making a pie because it’s sounds good, the crust is a must to have a good foundation. You want to have a light and flaky pie crust to compliment the filling inside.
The aroma of a delicious pie baking in the oven is sure to gather everyone in the house to want to have the first piece of pie. Blind bake this pie crust recipe to make your cream pies or baking a delicious pumpkin, apple or other pie. You can also use this recipe, to make hand pies and savory pies of your choice.
What Ingredients Are Needed for This Recipe?
- flour
- shortening
- cold butter
- sugar
- salt
- cold water
Four Secrets To A Good Pie Dough
Having a good pie dough recipe will give you a flaky pie crust. Here are some tips to making the perfect pie crust dough:
Cold Butter – Start out with butter straight from the fridge cut into small pieces. The smaller the pieces, the less work you have to manipulate it.
Ice water – Use cold ice water. You can pour off the ice and use the water.
Little water – Use as little water as possible to not have a wet crust. Having it a little shaggy is fine. It needs to go into the fridge and will come together as you roll it out. Pour the water in a little at a time, not all of it at once
Refrigerate the dough – After the dough is mixed, put it in plastic wrap and allow it to chill for at least an hour before rolling out.
How Do I Bake Crust Without Filling?
When you bake the crust without filling, it’s called par baking (short for partial). You place pie weights (or pie beans) into the pie plate with the pie crust. Then, you lay down parchment paper or aluminum foil on the dough and add the pie weights on top. After baking halfway, remove the pie weights and foil/parchment, and poke air holes into the crust with a fork to remove bubbles. Finally, bake the pie crust until fully done. Once cooled, you can add your delicious filling!
How Long Should The Pie Dough Rest?
After forming the pie dough into a disc, plastic wrap and refrigerate for at least an hour. Baking a chilled dough will give you a flaky pie crust.
How Big Do I Roll Out The Pie Dough?
For a 9 inch pie dish, you need to roll the pie dough out 12 inches (especially if it’s deep pie dish). This gives you enough to trim off slightly and fold over and make a delicious pie crust edge. When making a double crust pie, make sure to roll out the pie crusts larger to cover the filling adequately, especially if it’s slightly domed. You want to have a great seal around the edges.
How Do I Weigh Down Pie Dough to Bake?
You can use pie weights in your pie place to blind bake. You need to use aluminum foil or parchment paper (we wet the parchment paper for easier flexibility). If you don’t, your pie crust will have an impression from the weights. Make sure you also poke with a fork after removing the pie beans to prevent air bubbles. If you don’t have weights, you can use dried beans (you will not be able to use these for cooking afterwards).
Homemade Flaky Pie Crust
Equipment
Ingredients
- 2 1/2 cups flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt 1/2 teaspoon if using unsalted butter
- 1/2 cups shortening
- 1/2 cup cold butter
- 1 cup cold water
Instructions
- In a large bowl, add the dry ingredients and mix together.
- Add the shortening.
- Cube the cold butter into small pieces and add into the mix.
- Work the ingredients with clean hands or a pastry blender. You want the butter to be pea size shapes.
- Slowly add the water by 1/4 cup at a time and mix into the dough combining gently. Add more water and mix until a shaggy consistency. You may end up not using all the water, depending on the time of year, temps and humidity.
- Form 2 discs with your dough and place them each onto their own plastic wrap.
- Fold the plastic wrap onto itself, while flattening the dough, and tucking in edges. Make sure the dough is covered with plastic wrap.
- Place the dough into the fridge to firm up and chill.After 1 hour, you can remove and make your pie crust.
- If needed dough can remain in fridge for 3 weeks. The dough can be frozen up to 6 months.
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