The buttery flaky pie crust recipe is a perfect treat for all. Many of us get discouraged if the first attempt fails. But remember the first attempt is not flawless. With time and practice, you will surely master the culinary skill of baking the Buttry Flaky Pie Crust Recipe. Please remember different types of pie depend upon your pie fillings, could be sweet pie or savory! The buttery, flaky pie is the foundational component used for a base or covering of the pie for the baking of the sweet and savory pie recipe. For more information, on how to bake the covering of the pie, please refer to our ingredients and step-by-step instructions below.
What is so special about the Buttery Flaky Pie Crust Recipe?
The popularity of the Buttery Flaky Pie Crust Recipe could be attributed to a variety of factors. To begin with, this recipe requires advanced cooking skills. For instance, the layering in the crust is achieved by combining cold butter with flour. These layers give the pie its soft, flaky texture during baking. Second, the crust works well for a variety of pies, from savory meat or vegetable pies to sweet pies loaded with fruit. Thirdly, since the crust is completely homemade, you can customize the tastes to suit your preferences. I remember my grandma used to prepare pies for the entire family which takes me back to those wonderful old times. Isn’t it worth a memory?
Buttery Flaky Pie Crust Recipe Ingredients
- 2 and 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, chilled and cubed
- 2/3 cup (130g) vegetable shortening, chilled
- 1/2 cup (120ml) ice cold water
How to Make Buttery Flaky Pie Crust Recipe
| Prep Time | 15 Minutes |
| Cooking Time – Stove | 2 Hour |
| Total Time – Oven | 2 Hours 15 Minutes |
- Start with Quality Ingredients: Whisk together 2 and 1/2 cups of all-purpose flour and 1 teaspoon of salt in a large bowl. Add 6 tablespoons of chilled and cubed unsalted butter and 2/3 cup of chilled vegetable shortening. Use a pastry cutter or two forks to cut the fats into the flour mixture until you achieve a coarse meal texture.
- Add Ice Cold Water: Measure 1/2 cup of water and add ice to it. Stir it around, then measure out 1/2 cup of ice-cold water to add to the dough. Drizzle the cold water into the mixture 1 tablespoon at a time, stirring after each addition. Stop when the dough begins to form large clumps. You may need a little more or less water depending on the weather.
- Form the Dough: Transfer the dough to a floured work surface and fold it into itself until the flour is fully incorporated. Avoid overworking the dough; it should come together easily without feeling overly sticky. If needed, use ice-cold water or flour to adjust the consistency. After dividing the dough into two discs, tightly wrap each disc in plastic wrap and refrigerate it for a minimum of 2 hours or up to 5 days.
- Roll Out the Dough: After chilling, roll out one disc at a time on a floured surface using gentle-medium force with a rolling pin. Roll from the center and turn the dough to prevent sticking. Roll the dough into a thin 12-inch circle, about 1/8 inch thick.
- Transfer to Pie Dish: Carefully roll one end of the circle of dough onto the rolling pin and unroll it over a 9-inch pie dish. Center the crust, allowing some overhang on the sides. Press the crust into the dish and trim excess dough if needed.
- Bake or Freeze: Proceed with your pie recipe, baking as directed or freezing the crust for later use.
Recipe Tips and Notes
Cold Ingredients: To make the Buttery Flaky Pie Crust Recipe ensure that the butter you use is very cold. In addition, use ice-cold water to help prevent the butter from melting quickly for the flaky texture.
Chilling of the Dough: After you have made dough into discs, dont forget to refrigerate them for a minimum of one hour before rolling. This gives time for the gluten to relax and solidify to prevent shrinkage during baking.
Rolling Techniques: Roll the dough evenly and also gently to bake evenly from everywhere.
Egg Wash: Brush the top crust with an egg wash before baking for a golden and shiny finish.
Nutrition Facts:
- Calories: 173
- Fat: 12g
- Carbs: 15g
- Protein: 2g
Health Benefits:
- Indulgent Recipe: The pie crust is not considered a healthy food due to its buttery and flaky nature.
- Quality Control: Making it from scratch enables you to choose high-quality ingredients.
- No Preservatives: Homemade crusts avoid the preservatives and additives found in store-bought versions.
Bottom Line:
Bottom Line: The buttery, flaky pie crust recipe is a delightful and versatile foundation for a wide array of both sweet and savory pies. By prioritizing cold ingredients, avoiding overworking the dough, and following proper rolling techniques, you can achieve a crust that is tender, light, and bursting with flavor. With a little dedication and practice, you’ll be well on your way to becoming a pie-making expert, impressing friends and family with your delectable homemade creations. So roll up your sleeves, embrace the joy of baking, and savor the delicious rewards of your efforts. Happy pie-making!
FAQs:
Q: Can I Use A Food Processor To Make The Dough?
Q: How Do I Prevent My Pie Crust From Becoming Tough?
Q: Can I Freeze Pie Dough?
Q: What If My Pie Dough Is Dry And Cracking While Rolling?
Q: How Do I Create A Decorative Crust Edge?
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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