Best 7 Perfect Flaky Pie Crust Recipes

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.

PERFECT PIE CRUST

Steps:

• Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
• Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
• Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
• Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
• Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
• Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

BUTTER FLAKY PIE CRUST

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.

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:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PERFECT "FLAKY PIE CRUST"

Steps:

• 1. (Ingredients calls for a double-crust 9"x10" pie) In a cup of very cold water, drop in pieces of shortening.
• 2. In a large bowl mix flour, salt and sugar.
• 3. Scatter cold butter and chilled shortening pieces over flour mixture. Cut butter and shortening into the flour mixture using pastry cutter or two forks. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
• 4. Sprinkle 6 tablespoons of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• 5. Add up to 2 more tablespoons of ice water if the dough will not come together. (DO NOT OVER-KNEAD THE DOUGH)
• 6. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
• 7. After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. If it's too stiff, let it sit for 5min. (PREHEAT OVEN TO 325 degrees F.)
• 8. Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough.
• 9. Using a rolling pin, apply light pressure while rolling outwards from the center. Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. Roll until you have a big enough piece of dough - place the pie tin or pie dish upside down on the dough and the dough should extend beyond the pan by at least 2 inches all around.
• 10. EGG WASH: A lovely coating for a pie can be achieved with a simple egg wash. (Beat 1 tbsp. heavy cream and 1 large egg. Brush the crust) Bake for 12-15 minutes or until light golden in color.

PERFECT FLAKY PIE CRUST

Steps:

• combine the flour, salt, and shortening into a large bowl.
• now for this bit, you can use a fork to mix together but you will find it much easier to use your (washed) hands - add the cold water in 2 tablespoons at a time, kneading in between until it is well combined.
• if time allows, knead the dough into a ball and wrap in plastic wrap, then press it down to flatten the top and bottom until it's about 1-2 inches thick and set in the fridge for about 20minutes to allow for easier rolling out.
• split the dough in half - roll out one half and layer on the bottom of the pan. add your filling, then roll out the second half and cover the top.
• you will NOT need to bake this before adding your filling, the preferred temp and time for this crust is at 350°F for 1 hour.