Homemade Flaky Pie Crust

Learn how to make Homemade Pie Crust Dough from scratch that is deliciously buttery and flaky.  I prefer to use a pastry cutter over a food processor for this recipe because it leaves nice little pockets of butter and shortening to ensure flakiness. 

I've slowly perfected Flaky Pie Crust dough since the early years of marriage.

There's nothing like a flaky pie crust that shatters with the touch of a fork.

I've tried different variations over the years like using the food processor but I find a pastry cutter works best, it leaves a lot more control in cutting in the fat. I also have tried all butter, and all shortening.

 I find the shortening seems to make the crust tender but lacks the wonderful flavor the butter imparts on the dough. 

For a flaky, tender, and flavorful crust I find half shortening, and half butter makes a tasty flaky crust.

Just in case you need a filling for your pie make sure to check out Strawberry Rhubarb Pie, Skinny Pumpkin Pie, Chocolate Cream Pie, Caramely Apple Pie with Crunch Topping and of course the infamous Banana Cream Pie.

I truly ❤ pie!

In a large bowl combine:

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Salt
• 1 tablespoon Powdered Sugar (Omit Sugar For Savory Crust)

Using a pastry cutter, cut in 1/2 cup plus 2 tablespoons Shortening into flour mixture, until shortening is the size of small pebbles. 

Add 1/2 cup Cold Butter cut into small pieces and cut with pastry cutter into flour/shortening mixture making sure to stir flour from sides and bottom of bowl for even distribution until butter is pea sized.

When done mixture will look like coarse crumbs with some pea sized pieces of butter.

Slowly drizzle in 1/3 cup water while using a fork to toss/fluff the butter/flour mixture as needed to moisten dough evenly. Add additional water 1 tablespoon at a time until mixture resembles picture 2, is evenly moistened and dough sticks together.

(The biggest part of this step is not to over work the dough or add too much water. Too much water will make the dough tough. Just enough water for the dough to stick together.)

Divide the pie dough in two and wrap in plastic wrap.

I prefer to refrigerate the dough for a minimum of 30 minutes prior to rolling. It makes the dough easier to handle.

(If dough is chilled over night allow dough to warm until cold but pliable before rolling.)

Place 2 pieces of plastic wrap in an X on work surface. Place dough on X and cover with an additional piece of plastic wrap. Roll dough in a circle 4 inches wider than pan.

For a single crust pie: fit dough in pie pan and trim dough leaving a 1" over hang.

For a single crust pie: tuck overhanging dough underneath to form a rim. Flute edge using fingers or crimp using a fork. 

Use for desired recipe.

You might also love these other Pie Crust Recipes:

• Flaky Sour Cream Pie Crust
• Gluten Free Pie Crust

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Pie Crust, Dessert

American

Yield: 10

Author: Serena Bakes Simply From Scratch

Flaky Pie Crust

Learn how to make Homemade Pie Crust Dough from scratch that is deliciously buttery and flaky. I prefer to use a pastry cutter over a food processor for this recipe because it leaves nice little pockets of butter and shortening to ensure flakiness.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1/2 cups All-Purpose Flour
• 1 tablespoon Powdered Sugar (Omit For Savory Crust)
• 1 teaspoon Sea Salt
• 1/2 cup + 2 tablespoons Shortening
• 1/2 cup Cold Butter, Cut Into Small Pieces
• 1/3 cup Cold Water, Plus More As Needed

Instructions

1. In a large bowl combine flour, powdered sugar, and sea salt.
2. Add shortening, and cut into flour mixture using a pastry cutter, until shortening is the size of small pebbles.
3. Cut butter into shortening/flour mixture stirring the sides, and bottom of bowl for even distribution, until butter is pea sized. Mixture will look like coarse crumbs with pea sized bits of butter.
4. Slowly drizzle in 1/3 cup water while using a fork to toss/fluff the butter/flour mixture as needed to moisten dough evenly. Add additional water 1 tablespoon at a time until dough is evenly moistened, and dough sticks together. (The biggest part of this step is not to over work the dough or add too much water. Too much water will make the dough tough. Add just enough water for the dough to stick together.)
5. Divide the pie dough in two and wrap in plastic wrap.
6. Iprefer to refrigerate the dough for a minimum of 30 minutes prior to rolling. It makes the dough easier to handle. If dough is chilled overnight allow dough to warm until cold but pliable before rolling.
7. Place 2 pieces of plastic wrap in an X on work surface. Place dough on X and cover with an additional piece of plastic wrap. Roll dough in a circle 4 inches wider then pan.
8. For a single crust pie: fit dough in pie pan and trim dough leaving a 1" over hang.
9. For a single crust pie: tuck overhanging dough underneath to form a rim. Flute edge using fingers or crimp using a fork.
10. Use for desired recipe.

Nutrition Facts

Calories

291.48

Fat

29.77 g

Sat. Fat

14.10 g

Carbs

5.51 g

Fiber

0.17 g

Net carbs

5.34 g

Sugar

0.74 g

Protein

0.74 g

Sodium

284.92 mg

Cholesterol

35.88 mg

Calories are estimated.

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© 2013 Serena Bakes Simply From Scratch

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