Perfectly Flaky Pie Crust Recipes
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
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
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
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- Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
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- Prepare the ice water. Place a few ice cubes in a small measuring cup (1 cup) and fill with cold water.
- Mix the flour and salt. Place the flour and salt in the bowl of a food processor and pulse a few times to combine. Alternatively, if making crust by hand, whisk the flour and salt together in a large bowl.
- Add half of the butter to the flour. Scatter half of the butter cubes over the flour. Pulse until the mixture resembles cornmeal with pieces of butter no larger than a pea, 15 to 20 pulses. Alternatively, cut the butter into the flour with a pastry cutter, a fork, or your fingertips.
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- Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour.
- Add water. Next, add ice-cold water to your pastry mix. Start slow with just 2 or 3 tablespoons and add more as needed. Your crust is at the right consistency when it holds together when pressed.
- Chill the pie pastry. Before doing anything else with your pastry, let it chill in the fridge for at least an hour to help firm up the butter. We’ll say it a thousand times if we have to: Cold butter equals flaky crusts.
- Roll the pie crust. After allowing your pie crust to chill, it’s time to get rolling. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking.
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