We found the perfect homemade pie crust recipe. Incredibly flaky, buttery and downright delicious for sweet and savory pie. Follow our simple steps and you can make pie masterpieces very well and everyone will go crazy!
The best flaky, buttery homemade pie crust
I love things more than pies, especially when it’s made with super flakes and delicious pie crust. Although it is not difficult to master, it usually makes mistakes. I have many tough, thick, baked and/or tasteless pie crusts. To be honest. The shell is half the reason we are on the show.
But I have good news. Absolutely achieves perfect flakes and delicious homemade pie crust. It just requires the right recipe and some tips. Today, I will bring you two things. Throughout the season, you will be ready for a long-term delivery of beautifully made homemade pies from sweet to savory throughout the season.
The ingredients you need to make a flaky homemade pie crust:
- flour
- butter
- Shortening of buttery flavor
- milk
- Salt
How to make the perfect homemade pie crust:
- Add flour and salt to medium bowl; toss together. Add cold butter and shorten and use a pastry blender or fork combination. It looks brittle and comes with pea-sized chunks.
- Add milk and throw it. Don’t over-mix. Press the shells together and divide them into two equal pieces.
- Wrap the disc with plastic wrap and shape. Cool for at least one hour.
- Remove from the refrigerator and roll the dough onto the lighter flour surface. You want to work quickly to keep the dough cold. Roll the shell into a 12-inch circle.
- Place the dough into the pie crust and use a fork or finger to grow the edges to the edges.
- Add filler, or if pre-baked, line the shell with parchment paper or foil and fill with pie weight.
- Bake according to recipe instructions. For pre-baked crust, bake at 375 degrees for 15 minutes. Gently remove the weight and lining of the pie, prick the shell with a fork, and bake for another 13-15 minutes, or until the shell turns golden brown. Cool completely before adding fill.
Tips and suggestions:
Use cold butter and shorten. It’s absolutely necessary to create those beautiful flake layers! After mixing the dough, put it back in the refrigerator to cool before baking.
Don’t over-mix! You want to keep some pea-sized butter and shorten it in the dough. Again – This is what helps create all the layers we want.
Gradually thinner. Your pie dough should be about 1/8 inch. Anything thinner, it will tear easily. No one who is thicker will cook it and you will end up having an underbaked pie crust.
Freeze the extra pie dough. Freezing the extra pie dough is a great way to save time in the future. Place the pie dough plate wrapped in plastic wrap in a sealable refrigerator bag for up to 6 months. Allow thaw in the refrigerator before use.
Before baking, wash the top crust with eggs or cream. This will give your shell a beautiful dark gold color. You can also sprinkle japonica if you want.
Delicious pie recipe:
Flake-shaped homemade pie crust
Our homemade pie crust is incredibly flaky, buttery and a delicious sweet pie through and through.
Serve: 2 Crust
Calories: 293KCAL
- 2 1/2 cup flour
- 1 teaspoon Salt
- 1/2 cup Unsalted butter Cold, cut into small pieces
- 1/2 cup Shortening of butter seasoning
- 1/2 cup Cold milk
-
Mix flour, salt, butter and ghee with a pastry mixer. Add the milk and press the mixture together by hand. Don’t overknead at this point or it won’t be that weak.
-
Divide into two balls and wrap them in Saran. Flatten the disc and leave in the refrigerator for at least 1 hour until overnight.
-
Remove from the refrigerator and roll out one dish at a time on the surface of the light flour. Add a little sprinkle on top of the dough and on the rolling pins to prevent it from sticking. You want to roll the dough to a 12-inch cirlce to reach a standard cake board size of 9-inch. To prevent sticking, you can gently lift the dough and rotate a little between rolling pins.
-
Use a spatula to carefully transfer the dough to the pie. Gently arrange the dough to fit your pie, trim the edges and decorate them.
-
At this point, if you make a double-layer shatter pie, you can add filler. Then repeat the same steps using another dough dish. Follow the instructions for any pie you make.
-
If you are just making a crust, once the dough is placed in a pie dish, line the dough with parchment paper and make sure to cover the bottom and sides. Add pie weight to the top of the parchment and try to push the weight up as much as possible to prevent the sides from shrinking. If you don’t have pie weight, you can also use dried beans!
-
If you want to bake the crust, heat the oven to 375°F. Bake for 15-16 minutes until the edges start to turn golden. Remove from the oven and lift the parchment from the pie. Quickly pierce the hole with a fork at the bottom of the pie. Return the pie crust to the oven and bake for another 7-8 minutes.
-
If you need a fully baked crust, after removing the parchment and pie weight, return and bake for 13-15 minutes.
-
For non-bake pies, completely cool the crust before adding the filling. For pie to bake the filling, you can add the filling to the warm crust.
Calories: 293KCAL | carbohydrate: twenty fourg | protein: 4g | Fatty: 20g | Saturated fat: 9g | Polyunsaturated fat: 3g | Monounsaturated fat: 7g | Trans fat: 2g | cholesterol: 26mg | sodium: 239mg | Potassium: 55mg | fiber: 1g | sugar: 1g | Vitamin A: 303IU | calcium: twenty threemg | iron: 1mg
