6 June, 2019
Easy Flaky Pie Crust Recipe – Flaky Tips
Here is an easy flaky pie crust recipe with tips on how to make sure it turns out the best flaky pie crust you have every made!
Where It Began
My favorite dessert has always been pie! No matter what kind, it really doesn’t matter, but lemon meringue is my all time favorite! My mom made the best lemon meringue and chocolate pie when I was growing up and I would always request one of those two for my birthday instead of cake.
As I grew older, my mom quit baking and I was left trying to find pastry shops that sold them. None of them compared to my mom’s pies! I went a long time not having pie but longing for them. I never made my own because I did not know how, and making a crust seemed so intimidating.
Years later, my oldest daughter took an interest in baking. I told her I wanted her to learn how to do pies. She did some research and came up with her own pie crust recipe. For my birthday, she made me the best coconut cream pie that I have ever had! Inspired by her, I went on a mission to learn how to make pies. My daughter gave me her recipe and taught me how to make it. It is so exciting when children get to the point of teaching us instead of the other way around!
I took the recipe and the knowledge my daughter gave me and practiced. Then I practiced some more! Guess what? I practiced even more! Making a pie crust really takes determination and practice, but it can be done!
After a while, I revised my daughter’s recipe and came up with my own. Then I started entering pie contests at my husband’s work picnic, our county fair, and a local farmer’s market. I have won 1st place – twice, 2nd place – once, 3rd place – twice and once 5th place. The recipe that has won the most prizes is my Cheddar Pear pie. I think I will try that one again for this year’s competitions. Crossing my fingers!
It really helps to have the right tools when baking. Especially when baking pie crusts. You will need:
- A good large cutting board. You can probably get away with using your counter or table, but a cutting board really allows you to cut down on the mess. After putting your flour on it and rolling out your pastry, you can pick it up and take it right to the trash can and scrape it off. Then to the sink for a quick wash.
- Measuring cups
- Measuring spoons
- Pastry cutter – Very important!
- Pastry Rolling Pin
- Glass pie dish
Pastry Ingredients – Makes enough for 2 single crust pies or 1 double crust pie.
- 3 cups flour
- 1 teaspoon salt
- 1 1/4 cup butter flavored shortening
- 1 egg
- 4 Tablespoons water
- 1 Tablespoon Vinegar
- In a large mixing bowl, put in flour and salt. Mix well. Add shortening.
- Cut in shortening with a pastry cutter (or two butter knives, but I really recommend a pastry cutter!) till all flour is incorporated and it resembles peas.
- In a small dish or cup, beat together egg, water and vinegar. Add to flour mixture. Mix with a fork till just combined. **Do not over mix here! The more you mess with it the tougher your pastry will be. It should be on the dry and crumbly side.
- With hands, take half of the dough and make a ball. **Again do not over handle dough! Put on a floured cutting board or flat surface. Flatten into a disk and roll out with rolling pin into a circle that is larger than your pie dish.
- Fold pastry in half and put into a glass pie dish that has been lightly sprinkled with flour. This will help keep the pastry from sticking to the pie dish and make cutting and serving easier.
6. Lightly and carefully, so that your pastry doesn’t rip, press pastry into pie dish. Trim and flute pastry.
Follow your pie recipe for whether or not your crust needs to be baked. If it needs to be baked, bake in a preheated oven at 375 degrees for 15 minutes, till lightly browned.
Did you have a chance to make this recipe? Please leave me a comment below and let me know how it turned out for you. If you have any questions, please ask! I’ll do my best to answer them.