How to Make a Perfect Flaky Pie Crust

Pies and holidays go hand-in-hand and there is nothing like the melt-in-your-mouth taste of a perfect pie crust. Here’s how you can make your own pie crust this holiday season that will have your family and friends begging for more.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 cups flour (not self rising)
• 2/3 cups shortening
• ½ tsp salt
• Ice cold water
• Pastry blender or two knives
• Fork
• Waxed paper
• Rolling pin
• Pie pan
• Filling of your choice

1. Stir together the salt and flour. Measure the shortening into a separate bowl and place in the fridge until it is cold.

2. Add the shortening to the flour, and use a pastry blender to cut it in until the pieces are pea-sized. You can also use two knives, pulled across each other, to cut the shortening in. You don’t want to completely mix the shortening with the flour, you just want to break the shortening up into pieces and coat those pieces with flour.

3. Sprinkle 1 tablespoon of the water over part of the mixture. Use a fork to gently toss and press the moistened pieces of dough together. Be careful not to break up the chunks of shortening. Continue adding small amounts of water at a time and pressing the dough together until you have a loose packed ball. The key here is to use only a small amount of water and to disturb the dough as little as possible.

4. Divide the dough into two balls, one lightly larger than the other. The larger ball will be the bottom crust and the smaller ball will be the top crust. All this activity has activated the gluten in the flour so you need to let it relax for a while. Place the dough in the fridge for about ½ hour to let it relax. Use this time to make your filling.

5. Now it’s time to roll out the crust. Sprinkle the countertop with a small amount of water and place a piece of waxed paper down. Place the larger ball of dough in the center of the waxed paper and flatten slightly with your hand. Place another piece of waxed paper on top of the dough. Use a rolling pin to spread out the dough, starting from the center and rolling out. Try to keep the dough in a roughly circular shape and the same thickness across. If the dough starts to split or crack, you can patch it by tearing off dough from the edge and gently pressing it onto the tear. Roll the dough out until it is about 2 inches wider in diameter than the top edge of your pie pan.

6. Carefully peel off the top piece of waxed paper. Use the bottom piece of waxed paper to turn the dough into the pie pan, keeping it centered. Peel off the other piece of paper, working slowly and keeping your fingers close to the crust so that it doesn’t tear. Gently press the crust into the bottom and corners of the pie pan. If the dough tears, just patch it with a small piece of dough torn from the edge. Place the pie pan with the crust into the fridge while you roll out the top crust.

7. Roll out the top pie crust using the same method as the bottom crust. Use the waxed paper to lift the crust and place it in the fridge for a few minutes.

8. Pour the filling into the bottom crust. Gently peel the top piece of waxed paper off of the top crust. Use the bottom piece of waxed paper to turn the crust onto the top of the pie, keeping it centered. Gently remove the other piece of waxed paper.

9. Trim off extra dough around the edge of the pie, leaving about an inch hanging over. Fold the edge of the top crust under the bottom crust all the way around the pie. Press with a fork or your fingers to seal the edges and create a fluted pattern. Pierce the top crust of the pie in several places with a fork.

10. Tear off a piece of aluminum foil large enough to cover your pie. Cut a circle out of the center of it so that the edge of the pie will be covered but the center will not. Place the foil over your pie and gently fold it around the edge to keep it in place. This will keep the edge of the crust from burning while it cooks. Bake until the crust is golden brown and the filling is bubbly. Remove the foil for the last ten minutes of baking so that the edge will brown as well.

11. Making your own pie crust is not as complicated as it seems. With practice, you will be able to whip up a pie crust in no time and will never have to resort to using a tasteless store bought crust again.

Tips & Warnings

• The cold fat in the hot oven is what makes a pie crust flaky. So remember to keep the ingredients cold and don’t break up the chunks of Crisco.
• Preheat the oven so that is nice and hot when you bake your pie.
• Work with the dough as little as you possible can to keep gluten from forming and making your crust tough.
• Practice, practice, practice! Before long you will be able to recognize what a good pie crust dough looks like.

Resources

• More articles by ~Analana~

[saucywriter]

on 11/23/2009 Just in time for the holidays! Nicely written. Thank you. 5*/rec

[brians]

on 11/17/2009 I'll try this. There is an art to making a good crust !

[Tsunami]

on 2/27/2009 Awesome Article Good content 5 stars..

[writeitout]

on 1/20/2009 Looks like a good pie crust. Thanks!

[MotherDove]

on 12/11/2008 Ugh, I will admit to being intimidated by pie crust. I'd rather roast a rack of lamb! Your instructions are so clearly laid out and explained, I think that I might stand a chance with this recipe. Thanks for this lesson in making pie crust!