Just so so pie crust in my family was not good enough. It had to be flaky and the right thickness. I have had plenty of pies where the crust is too thick, not cooked long enough, tough, and flavorless. I have the trick for flaky crust below, so keep reading. A good crust is what makes the pie great!
Growing up, at our family dinners, pie was the dessert. I would sit around the dining room table listening to my mom and grandma critique the pie crust. They talked about what problems they had making it and that they didn’t think it was going to be good. Well I have news for you, my mom and grandma rocked the pie crust world! They both made excellent crust and I was lucky enough to have them teach me. Today when we have pie my mom and grandma are no longer around the table to talk about the crust but I can still hear what they might have said about my crust. Each pie I make I think of them and wish they could try it. Ok, I’m getting a bit chocked up. My sister and I have now taken over talking about it. Now, I am teaching my daughter Emily the art of great, flaky crust.
So here is the trick to a flaky pie crust, use shortening that is ice cold and do not, I repeat do not over mix the dough. Sounds easy enough, right?
What to do if you have extra pie dough?
First off, I hope you do have extra. You never know how a crust is going to turn out until you cut the pie, so if you have extra you get to sample it. In my family we would put the extra into a pie tin and sprinkle cinnamon and sugar over it, bake it and then taste it. This is when you get to see how flaky it turned out and give yourself some praise for making a top notch crust.
In the picture below you will see the layers, lots of layers = flaky goodness.
Flaky Pie Crust
- 1 1/2 C all-purpose flour
- 3/4 tsp salt
- 1/2 C + 2 tsp shortening (make sure it's cold)
- 3-4 Tbsp ice cold water
Preheat oven to 500° F. Mix together flour and salt.
Cut in shortening and sprinkle with water, 1 Tbsp at a time until a ball of dough forms.
Roll out dough on a floured surface. Place in pie plate and flute edges. Prick crust with a fork. Bake for 7-8 min or until golden brown.