Foolproof Flaky Pie Crust Recipe: Perfect Homemade Dough Every Time
Perfect Flaky Homemade Pie Crust Recipe
Looking for the ultimate pie crust recipe that delivers flaky, tender results every time? This foolproof method uses the perfect ratio of ingredients to create a crust that’s both sturdy enough to hold your favorite fillings and delicate enough to melt in your mouth.
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Why This Pie Crust Recipe Works Every Time
What makes this pie dough recipe special is its simplicity. Using vegetable shortening creates that signature flakiness that butter alone can’t achieve. The minimal handling technique prevents the gluten from developing too much, resulting in a tender crust rather than a tough one.
Simple Pie Crust Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup ice-cold water
- 1/2 cup vegetable shortening, chilled
Kitchen Tools You’ll Need
- Large mixing bowl
- Pastry blender or two forks
- Measuring cups and spoons
- Rolling pin
- Pie plate
- Plastic wrap
How to Make the Perfect Pie Crust
- Prepare your ingredients: Measure flour and salt into a large mixing bowl. Make sure your shortening is cold for best results.
- Cut in the shortening: Using a pastry blender or two forks, cut the cold shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add water gradually: Sprinkle ice-cold water, one tablespoon at a time, over the mixture. Gently toss with a fork until the dough begins to form a ball.
- Form the dough: Press the dough together, handling it as little as possible. The warmth from your hands can melt the shortening, which reduces flakiness.
- Chill the dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes. This relaxes the gluten and firms up the shortening.
- Roll out the dough: On a lightly floured surface, roll the chilled dough from the center outward into a circle about 2 inches larger than your pie plate.
- Transfer to pie plate: Carefully fold the dough in half, then in quarters to transfer it to your pie plate without tearing. Unfold and gently press into the plate.
- Trim and flute: Trim the edges to about 1/2 inch beyond the rim of the plate. Fold under and flute or crimp as desired.
Pro Tips for Pie Crust Success
- Keep everything cold! Cold ingredients make for flaky layers in your finished crust.
- Don’t overwork the dough. Handling it too much develops gluten and makes a tough crust.
- Use a light touch when rolling. Apply even pressure and rotate the dough frequently to prevent sticking.
- For pre-baked crusts: Prick the bottom with a fork before baking to prevent bubbles.
- For extra flavor: Add 1 tablespoon of sugar for sweet pies or 1 teaspoon of herbs for savory pies.
Blind Baking Instructions
For recipes requiring a pre-baked crust:
- Preheat your oven to 425°F (220°C).
- Line the unbaked crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12-15 minutes.
- Remove weights and parchment, then bake for an additional 5 minutes until golden.
Common Pie Crust Problems Solved
Tough crust? You likely overworked the dough or added too much water.
Shrinking crust? The dough was probably stretched when placed in the pan. Always let it relax rather than forcing it.
Soggy bottom? Try blind baking first or brushing the bottom with beaten egg white before adding filling.
Perfect Pairings for Your Homemade Crust
This versatile pie shell recipe works beautifully with:
- Classic apple or cherry pies
- Creamy custard fillings like pumpkin or sweet potato
- Savory pot pies and quiches
- Fresh summer fruit pies like peach or blueberry
Nutrition Information
Per serving (1/8 of crust):
- 201 calories
- 18g carbohydrates
- 2g protein
- 13g fat
- 133mg sodium
Frequently Asked Questions About Pie Crust
Can I use butter instead of shortening?
Yes! For a more buttery flavor, substitute an equal amount of cold, cubed unsalted butter. The crust will be less flaky but more flavorful.
Can I make this dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Why does my pie crust break when I roll it?
This usually happens when the dough is too cold or too dry. Let it warm slightly at room temperature, or sprinkle a few drops of water and gently work them in.
Whether you’re baking for a holiday gathering or a weekend treat, this classic pie crust recipe will help you create bakery-worthy pies that will have everyone asking for seconds.
Recipe adapted from AllRecipes
Perfect Flaky Homemade Pie Crust
Ingredients
Method
- Measure flour and salt into a large mixing bowl.
- Cut the cold shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle ice-cold water, one tablespoon at a time, over the mixture. Gently toss with a fork until the dough begins to form a ball.
- Press the dough together, handling it as little as possible.
- Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the chilled dough from the center outward into a circle about 2 inches larger than your pie plate.
- Carefully transfer the dough to your pie plate and gently press into the plate.
- Trim the edges to about 1/2 inch beyond the rim of the plate. Fold under and flute or crimp as desired.
