Flaky No Fail Pie Crust Recipe
Flaky No Fail Pie Crust Recipe
It’s pie season! Really though, is there any time of year where pie isn’t THE BEST?! But I especially love summer and fall for pies because all of the markets are overflowing with seasonal fruits just waiting to be baked into pies. I actually think pies are my favourite desserts of all time, especially a good old fashioned apple pie with cheddar cheese and creamy vanilla ice cream…seriously does life get any better? For the perfect pie, here’s my flaky no fail pie crust recipe!
How to make the Perfect Pie Crust:
Over the years I have shared many pie recipes and all of them have included this tried-and-true pie crust. This easy recipe makes a 2 crusts: 1 bottom crust and 1 top crust, so it’s a perfect recipe for a double crust pie, or 2 single crust pies.
Don’t be afraid of making pie crust!
Pie crusts are really very simple to make…they’re just messy, but easy, and take no time at all. The keys to a perfectly flaky baked crust is to #1 not over mix the ingredients, #2 the dough should be crumbly like wet sand (like in the image above), and #3 you should bake your pie for 15-20 minutes in a 400 degree F preheated oven (see tips below). With this simple recipe you’re just steps away from your own homemade pie crust!
My No Fail Pie Crust Tips and Tricks:
- SHORTENING: You can use lard or vegetable shortening in this recipe.
- MIXING: I use a pastry cutter to cut the shortening into the flour until it resembles coarse sand. Then using a fork, stir in a small amount of water at a time (you don’t want too much water, just enough to make the dough stick together). At this point be careful not to over mix / over knead the dough or you will end up with tough pie crusts. It’s ok if the dough is slightly crumbly, it just means that the crust will be flaky and delicious!
- CAN I USE A FOOD PROCESSOR? Yes! In fact, this is a great way to mix the flour and lard. Add the crust ingredients to the food processor and pulse until the mixture resembles coarse sand. Once you’ve processed the flour and lard, put this mixture into a large bowl and continue with the recipe as listed in the recipe card below.
- ROLLING OUT THE DOUGH: Use a rolling pin to roll out the pie crust dough. I like to place the dough on a piece of parchment paper lightly dusted with flour. This makes it easy to transfer the dough to a pie plate.
- PERFECTLY BAKED CRUST: The key to a perfectly flaky baked crust is to bake the assembled pie for 15-20 minutes in a 400 degree F oven. Then after this time slip a cookie sheet onto the rack below the pie, then reduce the temperature to 350 degrees F, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents. The initial high temperature ensures that the bottom of your pie crust isn’t soggy.
- PIE CRUST SHIELD: When needed, I use a pie crust shield if the edges of the crust are browning too quickly. You can uses small strips of aluminum foil instead to achieve the same effect, just take small pieces and cover the edges as best you can.
- FREEZING: You can freeze unbaked pie crust for later. Section the dough into 2 equal pieces, and shape into a disc. Wrap the dough disks in plastic wrap and keep in your freezer for up to 3 months. When ready to use, let the dough come to room temperature and roll out.
A recipe that’s perfect for all your pies!
This is the perfect pie crust recipe for both sweet pies and savoury homemade pies including apple pie, strawberry rhubarb pie, cherry pie, peach pie, pumpkin pie, pecan pie, custard pies, chicken pot pie and more!
How to Make Decorative Pie Crusts
Flaky No Fail Pie Crust Recipe
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 2/3 cup cold shortening (lard)
- 1/4 cup cold water
Instructions
- Sift the flour and salt together into a large mixing bowl.
- With a pastry cutter (pastry blender), cut the shortening into the dry ingredients until the particles are like coarse meal.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough. If your dough seems wet enough, you don’t need to add all of the water.
- Press the dough into a ball. It is okay if it is a little crumbly. In fact crumbly makes for a tender, flaky crust!
- Separate the ball of pie dough into 2 balls: one for the bottom crust and one for the top.
Notes
Try These Pie Recipes:
Now to go with this perfectly flaky pie crust you need some pie recipes right? Well I’ve got you covered. Over the past few years I have accumulated quite a little collection of pie recipes on this blog, so I have pulled the links for all of them here:
I hope you love my homemade pie crust recipe! Have a delicious day!
Mmmmm… I love pie season, really I love everything about pie! Can’t wait to try some of your yummy ideas!
Pie season is the best!! Mmmm pie. Even the word is delicious! 😉
I want a pie right this minute! Sooo yummy!
And how do I make apple pie with cheddar cheese? Never heard of that before.
Oh I just serve my apple pie with a big ‘ol chunk of cheddar cheese on the side! It’s SO good!
It’s so relaxing to make pies. For sweets pies I make a recipe using cream cheese in the pie dough. It’s really good.
I always have room for a new pie crust in my life. 😉 Thank you for the great advice too! I’m so excited for Fall and pies!
Thanks for the recipe and tips too – the pies all look SO good!
Please bring me some this weekend!
You make it look so easy! And very yummy. I’ll give it a go.
Thanks for these awesome recipe! I l simply love pie crusts but sometimes they’re a bit too dry for my taste. Lately, I’ve started following this trick and I must say it really works http://www.listonic.com/protips/get/iynqchxtiz
Sometimes I like the crust more than the filling, great recipe and straight forward.
Now, I have an idea for my next apple pie. your idea with leaves is amazing. Thanks for sharing.