I have often talked about my Grandma, as she was well known for her baking. She is the same grandma that passed down the Devil’s Food cake recipe that our entire family loves. I sadly don’t remember her as she passed away when I was only 3. But I have been able to inherit a lot of her recipes. One of my favorite recipes from my Grandma was her prefect flaky pie crust recipe!
This pie crust recipe is one that everyone in my family uses. It is known that come Thanksgiving there will be lots of pie all featuring the same crust! Why? Because it is the perfect flaky crust!
For years, I was lazy and would just buy a premade crust. Because it was easier. I mean seriously when you have a baby underfoot; why not just get a premade crust?
But a few years ago, I had my sister help me learn how to make my grandma’s pie crust recipe. And let me tell you, I can’t go back! The difference is amazing!
This crust comes out so light and flaky! And it has the best flavor that isn’t overpowering so your pie can really shine!
The key to this flaky pie crust recipe is to ensure that all your ingredients are cold. And I’m talking really cold! We always put our Crisco into the fridge for a few hours before making this recipe to ensure that it is chilled enough. And the water, well we use ice water. Cold is key!
This allows the Crisco to form tiny pockets in the crust. And then when they are baked, it melts thus leaving the perfect air pockets for the flaky texture!
Yield: 1
Perfect Flaky Pie Crust Recipe
The best recipe for the perfect flaky pie crust.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
1 1/3 cup Sifted flour
1/2 teaspoon salt
1/2 cup Crisco
3 Tablespoons ice water
Instructions
First you have to sift the flour to make sure it is light and fluffy.
Then mix the flour and salt together.
Cut in the Crisco.
Sprinkle with water one tablespoon at a time. You don't want to just put all the water in at once. It will mess up the texture. Have patience and go one tablespoon at a time.
Work the mixture into a ball with your hands. But don't overmix it. Just enough to lightly form the dough.
Lightly flower a surface and then roll out the crust on the floured surface.
Gently lay it into the pie pan and trim 1/2 beyond the edge of the pie plate.
For a single pie crust then you can bake at 425 degrees for 10-15 minutes
For a filled pie, then you will add the filling. And make another pie crust (following the same recipe) for the top pie crust. Then crimp the edges together and bake according to the filled pie instructions.
For added perfection, if you are cooking a filled pie with this crust you can add a sugared crust. Take one egg white and whisk it. And then brush it onto the top of the pie crust.
Then sprinkle with sugar!
This helps the crust to bake evenly, prevents edges from burning, and gives it the perfect sugar coating top you have ever tasted!
Now the hardest trick is making this recipe enough that you can make it look beautiful! Just like my Strawberry Rhubarb Pie recipe, that I have been saving for the last 2 years. I haven’t published this recipe before because I have had to work on making my pie crust look beautiful. Well, I’m tired of waiting. I’ve made leaps and bounds, but still I’m only half as good as my sister! Now she can make a beautiful pie!
But don’t be discouraged if your pie crust doesn’t look beautiful! It is the taste that matters isn’t it? And believe me, you will love the taste! So you will be willing to put up with an ugly pie for a while until your skill improves.
What is the first pie you will make with this flaky pie crust recipe?
Many recipes direct you to work the fat into the flour until the mixture resembles coarse cornmeal. Just be sure to retain a few larger chunks of fat in the dough to ensure optimum flakiness. As it heats up, the fat creates steam, causing little pockets of air that create the flaky character.
That's three cups of flour, two cups, or two cubes of butter, four ounces, one cup of water. With your dry three cups of flour, I'll add a tablespoon of sugar, and then just about a teaspoon of salt. Your next ingredient would be your fat.
Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.
What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.
In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain.
If your butter melts during the mixing or rolling process—before the pie crust hits the oven—you won't achieve those flaky layers we're looking for in this buttery pastry. With this goal in mind, the cardinal rule of pie crusts is to keep things as cold as possible.
The pros: Lard produces an extremely crisp, flaky crust. It's also easy to work with, as its melting point is higher than butter, so it doesn't soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking.
The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients—flour, fat, water— no actual recipe needed. Once I understood 3:2:1 pastry crust (which isn't hard, I promise) I had the foundation for not only pies, but also tarts, galettes, pot pies, hand pies and more. The “3” in this ratio is flour.
“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.
While butter, shortening, or lard make equally light and tender crusts, an all-butter crust will be flakier due to butter's higher water content: as the crust bakes the butter melts and its water turns to steam, creating thin, crisp layers (flakes).
Butter for flakiness and flavor, and shortening for its high melting point and ability to help the crust hold shape. You can use butter-flavor shortening if desired. If you want to skip the shortening, feel free to try this all-butter pie crust instead.
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