Flaky Home made Pie Crust – Tremendous Wholesome Children

We’ve got discovered the proper Home made Pie Crust recipe.. extremely flaky, buttery, and downright scrumptious for candy and savory pies. Comply with our easy steps and also you’re nicely in your solution to creating pie masterpieces that everybody will go nuts over!

An overhead shot of peach pie with a buttery homemade pie crust in a lattice design.

The Finest Flaky, Buttery Home made Pie Crust

There aren’t many issues that I really like greater than pie- particularly when it’s made with a brilliant flaky and scrumptious pie crust. And whereas pie crust isn’t precisely arduous to grasp, it typically goes incorrect. I’ve had many robust, dense, underbaked and/or flavorless pie crusts. And let’s be trustworthy. The crust is half the explanation we’re exhibiting as much as the present.

However I’ve excellent news. Completely flaky and scrumptious selfmade pie crust is totally attainable. All it takes is the suitable recipe and some ideas. And at this time I’m bringing you each of these issues. You’ll be ready to ship fabulous selfmade pies all season long- from candy to savory- very quickly.

Fluted all-butter pie dough in a white pie plate.

Elements You’ll Have to Make Flaky Home made Pie Crust:

  • Flour
  • Butter
  • Butter-Flavored Shortening
  • Milk
  • Salt
Ingredients you need to make homemade pie crust.

Learn how to Make Good Home made Pie Crust:

  1. Add the flour and salt to a medium sized bowl; toss collectively. Add the chilly butter and shortening and use a pastry blender or fork to mix. It’s going to look crumbly, with pea-sized chunks.
  2. Add the milk, tossing to mix. Do NOT over combine. Gently press the crust collectively and divide into two equal items.
  3. Wrap with plastic wrap and form right into a disc. Chill for at the very least an hour.
  4. Take away from the fridge and roll the dough out onto a calmly floured floor. You need to work rapidly so the dough stays chilly. Roll crust out right into a 12-inch circle.
  5. Place the dough right into a pie crust and flute the perimeters, utilizing a fork or your fingers.
  6. Add filling, or if pre-baking, line the crust with parchment or foil and fill with pie weights.
  7. Bake in response to recipe instructions. For prebaked crust, bake at 375 levels for Quarter-hour. Gently take away the pie weights and lining, prick the crust with a fork, and proceed baking for an extra 13-Quarter-hour or till the crust is golden brown. Enable to chill fully earlier than including the filling.
Process shots showing how to make homemade pie crust.

Ideas & Options:

Use chilly butter and shortening. That is completely essential to create these lovely flaky layers! After mixing up your dough, put it again into the fridge so it will possibly chill earlier than baking.

Don’t over combine! You need to hold some good, pea-sized chunks of butter and shortening in your dough. Once more- that is what helps create all these layers that we’re going for.

Roll out good and skinny. Your pie dough must be about 1/8″ thick. Any thinner, and it’ll tear simply. Any thicker, and it gained’t cook dinner via and also you’ll find yourself with underbaked pie crust.

Freeze additional pie dough. Freezing additional pie dough is a good way to save lots of time sooner or later. Place discs of pie dough, wrapped in plastic wrap, into sealable freezer baggage for as much as 6 months. Enable to thaw within the fridge earlier than utilizing.

Brush the highest crust with egg wash or cream earlier than baking. This can give your crust an exquisite, deep golden colour. If desired, it’s also possible to sprinkle with coarse sugar.

A slice of peach pie with a homemade flaky pie crust.

Scrumptious Pie Recipes:

Flaky Home made Pie Crust

Our selfmade pie crust is extremely flaky, buttery, and downright scrumptious for candy and savory pies.

Prep Time15 minutes

Cook dinner Time20 minutes

Chill Time1 hour

Whole Time1 hour 35 minutes

Course: Dessert

Delicacies: American

Servings: 2 crusts

Energy: 293kcal

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter chilly, minimize into small cubes
  • 1/2 cup butter flavored shortening
  • 1/2 cup chilly milk
  • Combine the flour, salt, butter, and shortening along with a pastry blender. Add the milk and press the combination collectively along with your fingers. Do not over knead at this level or it will not be as flakey.

  • Separate into two balls and wrap with saran wrap. Flatten into discs and put within the fridge for at the very least 1 hour, as much as in a single day.

  • Take away from the fridge and roll out one disc at a time on a calmly floured floor. Add a bit of sprinkle on high of the dough in addition to in your rolling pin to assist forestall it from sticking. You need to roll the dough to a 12 inch cirlce for the standard pie plate dimension, which is 9 inches. To stop sticking, you may gently elevate the dough and rotate it only a bit between rolling with the rolling pin.

  • Fastidiously switch the dough to your pie dish with with a spatula. Gently organize the dough to suit your pie dish, trim the perimeters and adorn them.

  • At this level you may add your filling if making a double crusted pie. Then repeat the identical steps with the opposite dough disc. Comply with the directions for baking for no matter pie you make.

  • If you’re simply making a single crust, as soon as your dough is within the pie dish, line the dough with parchment paper, ensuring to cowl the underside and up the perimeters. Add pie weights on high of the parchment paper and attempt to push the weights up the perimeters as a lot as doable to forestall the perimeters from shrinking down. If you do not have pie weights, you need to use dried beans additionally!

  • If you’re par-baking the crust, warmth your oven to 375°F. Bake for 15-16 minutes, till the perimeters are beginning to flip a golden brown. Take away from the oven and elevate the parchment paper out of the pie. Rapidly prick holes with a fork within the backside of the pie. Return the pie crust to the oven and bake for 7-8 extra minutes.

  • Should you want a completely baked crust, after you take away the parchment and pie weights, return and bake for 13-Quarter-hour longer.

  • For a no-bake pie, cool the crust fully earlier than including the filling. For a pie that you can be baking the filling, you may add the filling to a heat crust.

Energy: 293kcal | Carbohydrates: 24g | Protein: 4g | Fats: 20g | Saturated Fats: 9g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 2g | Ldl cholesterol: 26mg | Sodium: 239mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Calcium: 23mg | Iron: 1mg

Key phrase : selfmade pie crust


Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Right here you’ll find plenty of scrumptious recipes filled with fruits and veggies, ideas for getting your children to eat higher and turn into intuitive eaters and many assets for feeding your loved ones.

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