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The Best Ever Homemade Flaky Pie Crust

Updated on January 11, 2014
The Best Ever Homemade Flaky Pie Crust
The Best Ever Homemade Flaky Pie Crust | Source
4 stars from 2 ratings of The Best Ever Homemade Pie Crust

We use pie crusts and dough for more than you would think. Pies, of course, pot pies, pull-aparts, croissants, rolls, pizza, etc.

There are so many uses and recipes for this pie crust other than just pie crust. And who says that you can only use one recipe in one way?! I use my Chicken and Dumplings recipe to make Hawaiian Haystacks as well, don't I?

Just wait until you see some of the great recipes this works with! I've already used it in tons of recipes already!

My husband and I are totally foodies! We love to eat, we love to cook, and we LOVE trying new recipes and new ways to use food. However, some of the simplest experiments have rendered some of the greatest recipes; take our Slow Cooker Pot Roast for instance!

We also aren't the type of people to forgo a dish that we're really craving just because we don't have the right ingredients. That's where this recipe came from!

Flaky Pie Crust Ingredients
Flaky Pie Crust Ingredients | Source
Step One: Add your dry ingredients to a large bowl
Step One: Add your dry ingredients to a large bowl | Source
Step Two: Add your butter to the bowl
Step Two: Add your butter to the bowl | Source
Step Three: Cut in your butter until evenly mixed
Step Three: Cut in your butter until evenly mixed | Source
Step Four: In a separate bowl, mix your wet ingredients
Step Four: In a separate bowl, mix your wet ingredients | Source
Step Five: Add your wet ingredients to your dry
Step Five: Add your wet ingredients to your dry | Source

Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: Yields 3 uncooked pie crusts

Ingredients

  • 3 cups flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1 cup + 1 tablespoon cold butter
  • 1/3 cup ice cold water
  • 1 large egg
  • 1/2 teaspoon vanilla

Instructions

  1. Start by pouring your flour into a large mixing bowl.
  2. Then add your sugar and baking powder and mix thoroughly.
  3. You'll now want to remove your butter from the refrigerator (because you want it to be as cold as possible without being frozen), and add the right amount to your flour mixture.
  4. Cut it into your dry ingredients. It won't look like it's enough to make a dough, but just keeping cutting and it will all come together into a clumpy, but no longer wet, mixture.
  5. Now in a separate smaller bowl, beat your 1 large egg until combined.
  6. Add in your cold water, emphasis on cold, and your vanilla.
  7. Beat together to combine.
  8. Now pour your egg mixture into your flour mixture.
  9. You'll want to mix everything well with a spoon or a spatula until a dough begins to form. At that point, it will be difficult continuing with a spoon.
  10. Dig your hands in and mix it as well as you can.
  11. When mixed pretty well, dump it out onto a clean, floured surface.
  12. Knead your dough for about 5-10 until all of your ingredients come together.
  13. Now fold it over and form it into a long but thick tube.
  14. Divide it with a sharp knife, or dough cutter, into 3 equal pieces.
  15. Wrap any dough you don't plan on using with saran wrap and store in the refrigerator.
  16. Roll out your remaining dough, large enough to fill your pie dish and more.
  17. I find it easier to transfer my pie dough into the dish by folding it gently in half first.
  18. Prepare your pie dish by spraying it with cooking spray to be ready for your pie dough, so that your pie slices won't stick to your dish when serving.
  19. Transfer your dough over to your pie dish and unfold it to cover your dish.
  20. Press your pie dough down into your dish and then decide how you are going to design your crust edge.
  21. You can roll it, cut it to fit and decorate it with dough shapes you make, or even fold it back so that you can crimp it.
  22. Assuming you're crimping as this is the most traditional design, crimp the edges with three fingers as shown in the picture, all the way around.
  23. Poke holes with a fork into the bottom of your crust to allow air to escape during the baking process.
  24. To fill it with a cold filling like pudding or a cream pie filling, you'll want to bake it first.
  25. Preheat your oven to 450 degrees F. Bake your crust for 10-15 minutes.
  26. Let cool completely, then fill with your cold filling.
  27. To fill it with a hot filling, like a cherry pie, or other cooked pie filling, you'll want to bake your crust with your filling. Follow the directions for your particular pie.
  28. Whatever way you choose to eat it, enjoy!
  29. Yummy! Yummy!
Step Six: Mix with a spoon until thick and then continue with your hands, Step Seven: Once pretty well mixed, pour onto floured surface
Step Six: Mix with a spoon until thick and then continue with your hands, Step Seven: Once pretty well mixed, pour onto floured surface | Source
Step Eight: Knead for 5-10 minutes until thoroughly combined, Step Nine: Roll into a long, thick snake and divide into three
Step Eight: Knead for 5-10 minutes until thoroughly combined, Step Nine: Roll into a long, thick snake and divide into three | Source
Step Ten: Wrap any dough you won't be using to store in the fridge, Step Eleven: Roll out remaining dough, flouring as need to keep from sticking
Step Ten: Wrap any dough you won't be using to store in the fridge, Step Eleven: Roll out remaining dough, flouring as need to keep from sticking | Source
Step Twelve: Fold in half to transfer to pie dish, Step Thirteen: Transfer folded pie crust over to dish
Step Twelve: Fold in half to transfer to pie dish, Step Thirteen: Transfer folded pie crust over to dish | Source
Step Fourteen: Unfold to evenly cover dish, Step Fifteen: You can decorate your crust edges as you like. Fold in to roll, fold back to crimp.
Step Fourteen: Unfold to evenly cover dish, Step Fifteen: You can decorate your crust edges as you like. Fold in to roll, fold back to crimp. | Source
Step Sixteen: Crimp with three fingers as shown, Step Seventeen: When finished, poke holes in bottom with fork to release air during cooking
Step Sixteen: Crimp with three fingers as shown, Step Seventeen: When finished, poke holes in bottom with fork to release air during cooking | Source
Step Eighteen: If you are filling with a cold filling, you'll want to bake first. For hot filling, bake with filling already inside, Step Nineteen: Let cool, fill and enjoy!
Step Eighteen: If you are filling with a cold filling, you'll want to bake first. For hot filling, bake with filling already inside, Step Nineteen: Let cool, fill and enjoy! | Source
Yummy! Yummy! (You can see I rolled this crust.)
Yummy! Yummy! (You can see I rolled this crust.) | Source

Nutritional Information

Nutrition Facts
Serving size: 1/8 slice of one pie crust
Calories 130
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 2 g10%
Unsaturated fat 0 g
Carbohydrates 12 g4%
Sugar 0 g
Fiber 0 g
Protein 2 g4%
Cholesterol 0 mg
Sodium 150 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of Good Food
The Sign of Good Food | Source

Buttery, flaky, yummy without even the filling of the pie. Voila! Perfect!

This is great for cold pies and even hot ones, sweet ones and even savory ones.

Although, this need not be it's only destiny. This dough is amazing as pull-apart cinnamon rolls, pizza bites, croissants, yummy flaky pizza dough, flaky dough for pot pies, tarts, and yes, even cookies!

You'll have to stay tuned for some of these wonderful recipes! In the meantime, now you have a recipe to make your own flaky pastry dough anytime you want.

And it only takes me about 20 minutes for the whole process. I really like getting creative with designing my crust edges.

Sometimes I roll it in, sometimes I crimp it, I've done some interesting modifications that I can't explain, and I've even used one of the above methods and then cut shapes with extra dough to lay along the edges.

Get creative, have fun, and enjoy your pie!

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© 2013 Victoria Van Ness

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