Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Flaky Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 88 reviews
  • Author: admin
  • Prep Time: 50 minutes
  • Cook Time: N/A
  • Total Time: 50 minutes plus chilling and baking time
  • Yield: 2 pie crusts
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This homemade flaky pie crust recipe produces tender, buttery, and perfectly textured crusts ideal for both sweet and savory pies. Made with a combination of butter and shortening, it yields two versatile pie crusts ready to be rolled out, filled, and baked to golden perfection. The detailed steps ensure a foolproof dough that is flaky and easy to handle, whether baking fruit pies, quiches, or any classic pie.

Ingredients

Scale

Dry Ingredients

  • 2 & 1/2 cups all-purpose flour (spooned and leveled)
  • 2 tablespoons granulated sugar (use 1 tablespoon for savory pies)
  • 1 teaspoon kosher salt

Fat

  • 8 tablespoons butter-flavored shortening (1/2 cup)
  • 12 tablespoons cold butter (1 and 1/2 sticks)

Liquid Ingredients

  • 2 tablespoons beaten egg (half a large egg)
  • 1/4 cup ice water (plus more if necessary)

Instructions

  1. Prepare the ice water: Fill a small bowl with ice water and keep it very cold for use in the dough to ensure flakiness.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar (adjusting for sweet or savory pies), and kosher salt.
  3. Add shortening: Incorporate the butter-flavored shortening into the flour mixture; alternatives such as lard or butter can be used.
  4. Add cold butter chunks: Chop the cold butter into small pieces and add to the bowl.
  5. Cut in fats: Using a pastry cutter, cut the butter and shortening into the flour mixture until you have pea-sized pieces of fat throughout—larger chunks are acceptable for flakiness.
  6. Prepare egg wash: Whisk a whole egg lightly, then separate half into another bowl, saving it for brushing the finished pie.
  7. Mix egg with ice water: Combine 1/4 cup ice water with 2 tablespoons beaten egg, then mix thoroughly.
  8. Add liquid to dry mix: Pour the egg-water mixture into the flour and fat mixture, stirring with a rubber spatula to hydrate as much flour as possible.
  9. Knead dough carefully: Flour your hands and gently knead the dough in the bowl, pressing pieces together. Add extra ice water cautiously, 1-3 teaspoons at a time, just enough to bring the dough together without overworking it to prevent toughness.
  10. Divide and chill: Shape the dough into two equal discs, wrap with plastic, and chill for at least 30 minutes to firm up the fats and relax gluten.
  11. Roll out first disc: Dust work surface with flour, remove one disc from fridge and let it sit for 5 minutes. Roll gently from center outward, turning dough a quarter turn frequently, repairing cracks by pressing and moistening edges as needed.
  12. Prevent sticking: Continuously dust dough and surface with flour, lift and turn dough multiple times to avoid sticking.
  13. Roll to size: Continue rolling until dough is about 13 inches in diameter, ensuring it’s not sticking.
  14. Transfer to pie plate: Use rolling pin to lift dough and place over a 9-inch pie plate, fitting it into the corners carefully, repairing any tears, leaving an overhang around the edge.
  15. Prepare second disc: Chill pie plate with first crust, then roll out the second disc to about 11-12 inches while the first is chilling.
  16. Fill pie: Add filling as desired, dotting with butter if called for in your pie recipe.
  17. Lattice or top crust: Optionally create a lattice or lay rolled second crust over the pie filling.
  18. Seal edges: Press the two crusts together at edges, folding under to align with pie plate rim, then flute edges decoratively with fingers or knuckles.
  19. Chill before baking: Refrigerate the assembled pie for at least 30 minutes if dough feels soft to firm it up.
  20. Apply glaze: Just before baking, brush crust with a mix of 1 tablespoon beaten egg and 1 tablespoon milk, and sprinkle with sugar on sweet pies.
  21. Bake: Follow your pie recipe to bake. A recommended method is baking at 425°F for 15-20 minutes, then reducing to 350°F for 25-50 minutes, using a preheated baking sheet for a flaky bottom crust.
  22. Protect crust edge: Use a foil pie shield during the latter half of baking to prevent burning.
  23. Cool pie: Let sweet pies cool to room temperature for 2-4 hours to let juices set before slicing.

Notes

  • Spoon and level flour rather than scooping to avoid dense dough.
  • Use 1 tablespoon sugar instead of 2 for savory pies.
  • Butter-flavored shortening can be substituted with lard or all butter, but a combination of butter and shortening gives optimum flakiness.
  • Keep all fats cold for a tender, flaky crust.
  • Be cautious adding water; too much makes dough tough.
  • Rolling dough on parchment paper helps transfer the crust without tearing.
  • Using a preheated baking sheet improves bottom crust flakiness.
  • Letting the pie cool completely before slicing helps filling set properly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickhomedishes.com/homemade-flaky-pie-crust-recipe/