How to Make the Perfect Flaky Pie Crust

Member

By Dayweaver
User-Submitted Article

Article Rating: (5 Ratings)

Pie (Alcinoe)

Do you really enjoy making pies but still have occasions when the pie crust just doesn't come out flaky and perfect? No matter how good the filling, if the pie crust isn't made correctly then it just isn't appealing. I have some tips to help you create that perfect pie crust. I also have listed a simple ingredient that will help those who are novice pie makers turn out the perfect flaky pie crusts, even if they do overwork the dough somewhat.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 cups all Purpose Flour
1 teaspoon Salt
2/3 cup shortening
5 to 7 tablespoons cold water
Optional
1 /4 teaspoon baking powder
1-2 tablespoons Milk
A few pinches Granulated Sugar

Step 1

To make the perfect pie crust, all ingredients should be very cold before mixing.
Step 2

Sift Flour and measure. As flour sits, it becomes compact and dense. While it may "feel" soft, you might very well be getting far more flour than you really want. This may lead to an improper water/flour ratio.
Step 3

Add Salt, and Baking Powder and mix together. The baking powder is optional, but for a novice, it will almost guarantee a flaky pie crust even if the dough has been slightly overworked. How does this work? During baking, baking powder will react, causing a slight expansion, separating the layers of dough, making the pie crust flaky.
Step 4

Add the Shortening and cut into the mixture. When you "cut" the fat into the flour mixture, you want to cut it into pea-sized pieces. This way each piece of fat is coated with flour, not blended into the mixture as you would do with a cookie dough or with a cake batter. During baking, these pieces of fat will expand, water will evaporate, separating the layers of dough, making the pie crust flaky and tender.
Step 5

Sprinkle Water into flour mixture. When you add water to the flour mixture you don't want to just stir it in, instead add water 1 tablespoon at a time, while tossing and mixing lightly with a fork, gathering the flour/fat particles together and making them stick to one another. Too much water and too much mixing make the final pie crust tough. To test if you have added enough water, pinch some pie dough with your fingers. It should hold together, if it didn't, add a little more water.
Step 6

Form the dough into 2 balls (double crust). Roll out one ball on a floured surface. (I prefer to use waxed paper.) Begin by flattening the ball some, then rolling from the middle outward, rolling in one direction, turning often, and adding some flour to prevent dough from sticking when needed. Roll the dough into a circle that is 1 inch larger than the pie pan. If the dough splits, just push it back together.
Step 7

Fold the pie dough into quarters, center it in the pie pan, and unfold. It's very important at this point to let the pie dough "settle" down in the pan. Do not stretch the pie dough to fit over the edges; that will cause the crust to shrink during baking. Trim the excess dough, leaving 1 /2 inch beyond the rim of the pan.
Step 8

Add filling to the bottom pie crust.
Step 9

Roll out the other ball of pie dough until it is 1 inch larger than the top of pie pan. Cut slits in the top pie crust to allow steam to escape during the baking process. Fold the pie dough into quarters as before, place over filling, and trim any excess dough leaving 1 inch beyond the top of pie pan.
Step 10

Fold edges of the top pastry under the edge of the lower pastry. Seal thoroughly by pressing together on edge of pie pan, and flute edge.
Step 11

Brush the top pie crust lightly with milk, then sprinkle with granulated sugar.
Step 12

Bake at 424 degrees for 30-40 minutes.