Basic Flaky Pie Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Butter Flaky Pie Crust image

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

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

BASIC FLAKY PIE CRUST

This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. I strongly recommend commercial or homemade pastry flour, as it will result in a more tender crust than one made with all-purpose flour.

Provided by Rose Levy Beranbaum

Number Of Ingredients 21



Basic Flaky Pie Crust image

Steps:

  • Divide the butter into two parts, about two thirds to one third:
  • For #1 2.5 ounces and 1.5 ounces (5 tablespoons and 3 tablespoons)
  • For #2 3 ounces and 1.5 ounces (6 tablespoons and 3 tablespoons)
  • For #3 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)
  • Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  • Food processor method:
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  • Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)
  • Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.
  • For tiny 1-inch tartlets, omit the baking powder and allow the processing to continue just until a ball forms. The additional mixing produces a dough that is slightly less flaky but ensures that it will not puff out of shape in the tiny molds.
  • Spoon the mixture into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Hand method:
  • Place a medium mixing bowl in the freezer to chill.
  • Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
  • Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Store:
  • Refrigerated, up to 2 days; frozen, up to 3 months.
  • Understanding:
  • Pastry flour offers the most tenderness while maintaining flakiness, but it is the addition of vinegar that relaxes the dough without losing flakiness, making it easier to roll, shrink less, and be even more tender. The baking powder lifts and aerates the dough slightly without weakening it, but it makes it seem more tender.
  • Thes secret to success is finely incorporating about two thirds of the butter into the flour, which keeps the flour from absorbing too much water and forming gluten, which would make the crust tough. The remaining one third of the butter is incorporated in larger pieces, which serve to seperate the layers, resulting in the desired flakiness. This pie crust does not shrink or distort as much as the standard all-butter crust because there is less gluten development.
  • If when adding the water, you find you need more than indicated in the recipe, chances are you haven't moisture-proofed the flour adequately (you haven't used the correct amount of butter or processed it fine enough), leaving the flour free to absorb more liquid. The resulting crust will be flakier but less tender.
  • If you find you need less water than specified in the recipe, chances are you divided the butter incorrectly and used too much of it to moisture-proof the flour, preventing it from absorbing an adequate amount of water. The resulting crust will be more tender but not very flaky.
  • Flattening the newly formed dough into a disc or discs before refrigerating makes it easier to roll without cracking. The dough is refrigerated to relax the gluten, making it less elastic and easier to roll. Chilling also firms the butter, preventing sticking and the need for extra flour when rolling, which would toughen it. Dough that has rested overnight before baking shrinks less.

1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
2 1/2 to 3 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar Optional
1/8 teaspoon baking powder (if not using, double the salt)
2 Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
9 tablespoons unsalted butter, cold
1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
3 1/2 to 4 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar Optional
1/8 teaspoon baking powder (if not using, double the salt)
3 Pastry for a two-crust 9-inch pie
14 tablespoons unsalted butter, cold
2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
5 to 7 tablespoons ice water
1 tablespoon cider vinegar Optional
1/4 teaspoon baking powder (if not using, double the salt)

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



Old Fashioned Flaky Pie Crust image

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

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

PERFECTLY FLAKY PIE CRUST

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



Perfectly Flaky Pie Crust image

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.

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

BASIC FLAKY PIE CRUST

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



Basic Flaky Pie Crust image

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

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

FLAKY PIE CRUST

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

Provided by Teresa M

Categories     Pie

Time 1h10m

Yield 2 nine inch pie crusts, 16 serving(s)

Number Of Ingredients 7



Flaky Pie Crust image

Steps:

  • Blend flour, sugar and salt in processor.
  • Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
  • Transfer mixture to bowl.
  • Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
  • Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into 2 balls; flatten each into disk.
  • Wrap each in plastic and chill 30 minutes.
  • (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
  • Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
  • Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter or 1/2 cup margarine
6 tablespoons ice water
2 teaspoons apple cider vinegar

BEST EVER PIE CRUST

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4



Best Ever Pie Crust image

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

More about "basic flaky pie crust recipes"

BEST BASIC FLAKY PIE CRUST AND NO-SHRINK BLIND BAKE PIE …
Web Nov 13, 2019 Best Basic Flaky Pie Crust Course Dessert Cuisine American Prep Time 10 minutes Cook Time 8 minutes preheat oven 15 …
From abountifulkitchen.com
5/5 (21)
Category Dessert
Cuisine American
Total Time 48 mins
  • Cut in shortening with pastry blender or knives using a cutting motion, no stirring, only a short cutting motion to form small pebble like pieces with flour, shortening and salt.
  • Fold ingredients with fork until flour is absorbed and dough comes together. If needed, add more cold water, a tablespoon or two at a time, until the dough resembles something similar to biscuit dough. It should be damp, but not sticky. Do not add too much water.
best-basic-flaky-pie-crust-and-no-shrink-blind-bake-pie image


EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
Web Sep 17, 2022 Easy All-Butter Flaky Pie Crust Recipe - How to Make Homemade Pie Crust Watch on You Will Need 2 ½ cups (325 grams) all …
From inspiredtaste.net
Reviews 276
Calories 345 per serving
Category Dessert, Pie
easy-all-butter-flaky-pie-crust-inspired-taste image


BASIC FLAKY PIE CRUST RECIPE – DESSERT RECIPES AT …
Web Oct 15, 2011 Step 1 In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Step 2 Add the vinegar and 1 Tbsp of the cold water, pulsing ...
From womansday.com
basic-flaky-pie-crust-recipe-dessert-recipes-at image


EASY FLAKY PIE CRUST - THE GRACIOUS WIFE
Web Nov 6, 2022 Servings: 1 double pie crust (top and bottom) Calories: 291kcal Author: Michelle Ingredients ½ cup shortening 4 tablespoons cold butter cubed or cut into small pats 2 ¼ cups flour ¼ teaspoon salt …
From thegraciouswife.com
easy-flaky-pie-crust-the-gracious-wife image


BUTTERY, FLAKY PIE CRUST RECIPE - SERIOUS EATS
Web Sep 16, 2022 Line pie shell that has been chilled for at least 2 hours (as outlined in Step 3) with large sheet of aluminum foil, pressing so it conforms to curves of plate. (A second sheet of foil may be needed for full …
From seriouseats.com
buttery-flaky-pie-crust-recipe-serious-eats image


PIE SHELL RECIPE - REAL SIMPLE
Web Aug 20, 2022 Whisk 4 large eggs with cup half-and-half, tsp. kosher salt, and several grinds of black pepper. Stir in 2 cups cooked vegetables (such as wilted spinach, …
From realsimple.com


EASY FLAKY PIE CRUST RECIPE - JUST A LITTLE BIT OF BACON
Web Oct 26, 2016 Servings: 2 crusts Calories: 1600kcal Author: Just a Little Bit of Bacon Ingredients 2 1/2 cups (12 1/2 oz) all purpose flour 2 tbsp granulated sugar 1/2 tsp table …
From justalittlebitofbacon.com


EASY CHICKEN POT PIE - WHAT'S GABY COOKING
Web Jan 31, 2023 Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed. Pre-heat the oven to 400°F. …
From whatsgabycooking.com


BEST FLAKY PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST
Web Aug 19, 2020 Directions Step 1 In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs (slightly smaller than peas). …
From goodhousekeeping.com


QUICK AND EASY FLAKY PIE CRUST - FLAVOR THE MOMENTS
Web Oct 29, 2015 All the ingredients for a buttery flaky pie crust are below. How to make homemade pie crust: Place the flour, sugar, and salt in the bowl of the food processor …
From flavorthemoments.com


HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY DELICIOUS
Web Nov 11, 2021 Step 3— Add water. Gather up the mixture and return it to the bowl. Place the bowl in the freezer for a few minutes if needed, just to get everything cold again. …
From completelydelicious.com


THE SCIENCE BEHIND MAKING A FLAKY PIE CRUST WITH LARD
Web Feb 7, 2023 It includes two large bowl sizes, 13 cup for large batches of dough and 4.5 cup for smaller batches. With the right tools, you can make an easy pie crust that is …
From delbuonosbakery.com


ABSOLUTELY PERFECT CHICKEN POT PIE | THE RECIPE CRITIC
Web Feb 5, 2023 In a large stock pot, melt ¼ cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the filling. Slowly whisk in …
From therecipecritic.com


EASY FLAKY OIL PIE CRUST - LITTLE SWEET BAKER
Web Jul 30, 2019 Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate and on top of the filling. Trim and seal edges. Cut some slits for …
From littlesweetbaker.com


QUICK AND FLAKY PIE CRUST RECIPE - YOUTUBE
Web A delicious pie is only as good as its crust. This easy and flaky pie crust recipe will spotlight any sweet or savory pie you make, since no one likes a sogg...
From youtube.com


HOMEMADE PIE CRUST RECIPE & VIDEO - SALLY'S BAKING ADDICTION
Web Oct 25, 2022 Tuck the crust into the pie dish, gently pressing it to the interior all the way around—no air bubbles. Trim dough around the edges if there’s excess dough in some …
From sallysbakingaddiction.com


EASY PIE CRUST RECIPE - I HEART NAPTIME
Web Nov 18, 2022 In a cup, add water and ice cubes. Stir and let sit a few minutes. Measure 1/2 cup of ice cold water to use. Add the vinegar and 1 Tablespoon water and stir in with …
From iheartnaptime.net


FLAKY PIE CRUST RECIPES FROM SCRATCH - HOWARD.COOLFIRE25.COM
Web Basic Flaky Pie Crust - Allrecipes . 1 week ago allrecipes.com Show details . Web Apr 25, 1998 · 1 pie crust Jump to Nutrition Facts Ingredients 1 ¼ cups all-purpose flour ¼ …
From howard.coolfire25.com


GLUTEN FREE PIE CRUST RECIPE | EASY, FLAKY, AND NO SOGGY BOTTOM!
Web Oct 6, 2022 Fill and bake according to your favorite recipe or bake without filling by "blind baking" . Preheat your oven to 375°F and prick the bottom of the crust all over with a …
From flippindelicious.com


TOP 48 EXTRA FLAKY GLUTEN FREE PIE CRUST RECIPE RECIPES
Web Recipe Instructions In a medium mixing bowl, combine flour, salt, and xanthan gum.Cut butter (or shortening) into flour.The butter should resemble the size of small peas.Add …
From hola.churchrez.org


FOR THE FLAKIEST FLAKY DOUGH, YOU'VE GOTTA FOLD | KING …
Web Feb 2, 2023 Simply turn the dough 90° (quarter turn), pat the folded dough out into a rough rectangle or square once more, and fold again. Folding in thirds is common, but …
From kingarthurbaking.com


Related Search