Best 6 Easy Flaky Pie Crust Recipes

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**Indulge in a Flaky Pie Crust Symphony: A Culinary Journey through Delightful Recipes**

Welcome to the realm of culinary artistry, where flaky pie crusts take center stage. These delectable layers of golden pastry, like edible art, elevate any pie creation to new heights of flavor and texture. Embark on a delightful journey through our curated collection of flaky pie crust recipes, each offering a unique symphony of flavors and techniques.

From the classic All-Butter Pie Crust, a timeless treasure that embodies simplicity and perfection, to the Vegan Flaky Pie Crust, a plant-based marvel that caters to dietary preferences without compromising on taste. Gluten-free bakers will find solace in the Gluten-Free Flaky Pie Crust, a testament to the boundless possibilities of culinary innovation.

For those seeking a touch of savory magic, the Sour Cream Flaky Pie Crust awaits, tantalizing taste buds with its tangy twist. Explore the realm of flaky pie crusts with our comprehensive guide, where each recipe is meticulously crafted to ensure a perfect crust every time. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you towards flaky pie crust mastery.

Here are our top 6 tried and tested recipes!

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

BASIC FLAKY PIE CRUST



Basic Flaky Pie Crust image

It is just what it claims to be. Use as unbaked pie shell.

Provided by stephanie

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

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.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g

OLD FASHIONED FLAKY PIE CRUST



Old Fashioned Flaky Pie Crust image

This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.

Provided by LaDonna Langwell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 ½ tablespoons water

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.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g

PERFECTLY FLAKY PIE CRUST



Perfectly Flaky Pie Crust image

Provided by Aida Mollenkamp

Categories     dessert

Time 35m

Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Number Of Ingredients 6

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

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.

EXTRA-FLAKY PIE CRUST



Extra-Flaky Pie Crust image

This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.

Provided by Julia Moskin

Categories     snack, pies and tarts

Time 15m

Yield 2 (9-inch) pie crusts, or 1 double crust

Number Of Ingredients 7

2 1/2 cups/320 grams unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder, preferably aluminum-free
1 teaspoon fine sea salt
1/2 cup/120 milliliters ice water
1 tablespoon cider vinegar
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1-inch cubes

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  • In a measuring cup or a small bowl, combine the water and vinegar; set aside.
  • Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
  • Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
  • Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
  • Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
  • Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
  • The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
  • Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

CLASSIC BUTTER PIE PASTRY



Classic Butter Pie Pastry image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

Tips for Making the Perfect Pie Crust:

  • Use cold butter: Cold butter is easier to work with and will help to create a flaky crust.
  • Work quickly: The longer you work the dough, the tougher it will become. Work quickly to keep the dough cold and flaky.
  • Don't overmix the dough: Overmixing the dough will develop the gluten and make the crust tough. Mix just until the dough comes together.
  • Chill the dough before rolling: Chilling the dough before rolling will help to make it easier to work with and will prevent it from shrinking in the oven.
  • Roll the dough evenly: Roll the dough out evenly to ensure that it is the same thickness throughout. This will help to prevent the crust from cooking unevenly.
  • Trim the edges of the dough: Trim the edges of the dough to create a clean, even edge. This will help to prevent the crust from shrinking and will make it easier to crimp.
  • Crimp the edges of the dough: Crimping the edges of the dough will help to seal the crust and prevent it from cracking. There are many different ways to crimp the edges of a pie crust, so choose the method that you like best.
  • Bake the crust before filling: Baking the crust before filling will help to prevent the crust from becoming soggy. You can bake the crust by itself or you can fill it with pie weights.

Conclusion:

Making a flaky, delicious pie crust is a skill that takes practice. But with a few simple tips, you can master the art of pie making and create perfect pies every time. So next time you're in the mood for a homemade pie, don't be afraid to try making your own pie crust. You might just surprise yourself with how easy it is!

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