Best 5 Ol Fashioned Flaky Pie Crust Recipes
Indulge in the art of baking with our collection of delectable pie crust recipes. From the classic all-butter crust to the flaky, tender lard crust and the vegan-friendly shortening crust, we've got you covered. Discover the secrets to creating a perfect pie crust that will elevate your pies, tarts, and quiches to new heights.
Savor the rich, buttery flavor of our all-butter crust, made with a combination of unsalted butter and all-purpose flour. Experience the melt-in-your-mouth texture of our lard crust, crafted with high-quality lard and ice water. And for those seeking a plant-based option, our shortening crust delivers a flaky, golden-brown crust that will impress even the most discerning palate.
With easy-to-follow instructions and helpful tips, our pie crust recipes ensure success for bakers of all skill levels. Whether you're a seasoned pro or just starting, we'll guide you through the process of creating a flawless pie crust that will make your baked goods the star of the show.
OLD-FASHIONED PIE CRUST (MAKES 3 CRUSTS)
Before I tried this I turned up my nose at cooking with lard. However, someone I really admired told me that I should try it. She was right. This makes a wonderfully flaky crust and when someone tries my pies they always give compliments on the crust, saying there is nothing like a good homemade pie crust and that they could...
Provided by Karla Harkins
Categories Other Breads
Time 45m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees. Mix flour and salt. Add lard using a pastry cutter until well blended. Add water all at once and using a fork, gently stir until dough comes together in a big ball. You may need to add water a little at a time if the flour doesn't form into a ball. You don't want any wet spots in the dough though. Tip: To me it feels like play-dough when it is the perfect density.
- 2. Divide into 3 balls. Form into disks and let rest for about 10 minutes. Using rolling pin roll dough out into circles until large enough to cover pie pan. Put dough in pan and trim edges. Prick all over with a fork so that the crust doesn't bubble as it bakes. Bake at 425 for 15 minutes or until edge is light golden brown. Remove from oven and cool completely before filling.
- 3. If using a filling that needs to be baked in the crust, follow the directions in that recipe once the dough has been placed into the pie pan. Do not prick the dough before adding filling if it will be going into the oven to bake with filling in it. Cover top of filling with one of the crusts if a double crust is needed.
- 4. I like this recipe because it makes enough crust to use in a 9 x 13 pan for a cobbler or chicken pot pie with a double crust.
BUTTER FLAKY PIE CRUST
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
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
OLD FASHIONED FLAKY PIE CRUST
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
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
CLASSIC BUTTER PIE PASTRY
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
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.
EXTRA-FLAKY PIE CRUST
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
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.
Tips for Making Flaky Pie Crust:
- Use cold ingredients: This will help prevent the butter from melting into the flour, which will make the crust tough.
- Work quickly: The less time you handle the dough, the less gluten will develop, which will also make the crust tough.
- Don't overwork the dough: Overworking the dough will make it tough and dry.
- Chill the dough before rolling it out: This will help prevent the dough from shrinking in the oven.
- Roll the dough out evenly: This will help ensure that the crust bakes evenly.
- Trim the edges of the dough: This will help prevent the crust from shrinking and becoming tough.
- Bake the crust at a high temperature: This will help create a crispy, flaky crust.
Conclusion:
Making a flaky pie crust from scratch can be daunting, but it's definitely worth the effort. With a little practice, you'll be able to create perfect pie crusts every time. Just remember to use cold ingredients, work quickly, don't overwork the dough, and chill the dough before rolling it out. With these tips in mind, you'll be able to create delicious, flaky pie crusts that will impress your friends and family.
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