Real, homemade pie crust is such a delectable luxury, and it’s something you can do! Follow these steps and you too can enjoy the artistry of a homemade pie dough. This Flaky Pie Crust recipe makes a buttery, flaky pastry crust perfect for cream pies and fruit pies.
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I love to bake. I mean, LOVE to bake. There is something very relaxing about weighing and measuring, sifting and mixing. Pie crust is even more satisfying because you make it with your own hands. Getting that dough under my palms is the best experience. And it's an experience you can share! I'm posting this professional technique so you can practice this crust at home. You can hone your skill, and also feel the satisfaction of producing pastry with your own two hands.
Troubleshooting: This dough is flaky, which makes it best for cream pies. You can make it just a little more crumbly in the food processor and your dough will be a little drier. This is better for fruit pies that you will be baking in the crust. The amazing juices from the fruit make it very difficult for the bottom of flaky crust to bake through. It's just too wet. Making it more crumbly allows it to take a bit of the filling moisture and still bake through with the crisp bottom that you need. So if your fruit pies are coming out soggy, try to make the flour/margarine mixture a bit more crumbly before you add in the water.
Now you can enjoy a classic pastry pie crust just like the ones you get from the bakery! Serving up something that I know I personally rolled out, trimmed, designed....it's true satisfaction. I'm thrilled to share this experience with you. Need help? I'm just an email or social media instant message away. Happy Cooking! Be sure to comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook, and YouTube. Don't forget to click that Yum Button! See all our recipes on your Yummly app.
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Jump to RecipeServes: 8 Prep Time: 30 Minutes Cook Time: 15 Minutes
Ingredients:
- 1-¾ Cups Flour
- 10-½ Tablespoons COLD Margarine or Butter cut into Chunks
- ⅓ Cups Ice Cold Water
- ¾ teaspoons Kosher Salt
- 1 Tablespoons Sugar
Instructions:
- Place the flour into your Food Processor and pulse a couple of times to sift.
- Dissolve the Kosher Salt and Sugar in the water and set aside.
- Place cold Margarine or Butter in food processor, pulse a few times. Don’t overdo it. *You want pea-size crumble if making a cream pie, or a mealy consistency if making fruit pie.
- Drizzle in the Ice Water, while pulsing the food processor.
- Gather up the dough into a ball (don’t knead) and wrap in plastic. Refrigerate at least 5 minutes.
- Remove the dough from the refrigerator. Roll out on a floured surface to about a 1cm thickness.
- Pick up the dough by loosely rolling up on the rolling pin, then unroll it overtop of your pie plate.
- Gently press the dough into the ungreased pie plate. Do not stretch the dough.
- Trim the edge to fit the pie plate. Crimp or fold the edge as desired.
Pierce the bottom of the crust with a fork a few times.- Place in the refrigerator for 20 minutes.
- Remove from fridge. Place the pie weights in the center. *You can make your own weights by pouring a full bag of beans into a cheesecloth and knotting it. You don’t want any lose beans on your pie. No, you cannot use those beans for eating. Once they’ve been used this way, they won’t cook up nicely for eating.
- FOR A FULLY BAKED CRUST (use with fillings that don’t require baking): Bake at 450 for 10 minutes, remove weights and bake for 5 more minutes.
- FOR AN UNBAKED CRUST (For pies that will go back into the oven when filled): Fill the pie crust raw, add the top crust (make a second batch of the dough), and then bake on the lowest rack in the oven to ensure that the crust gets fully cooked.
📖 Recipe
Flaky Pie Crust
Equipment
- Food Processor
- Pie Weights
Ingredients
- 1-¾ Cups Flour
- 10-½ Tablespoons COLD Margarine or Butter cut into Chunks
- ⅓ Cups Ice Cold Water
- ¾ teaspoons Kosher Salt
- 1 Tablespoons Sugar
Instructions
- Place the flour into your Food Processor and pulse a couple of times to sift.
- Dissolve the Kosher Salt and Sugar in the water and set aside.
- Place cold Margarine or Butter in food processor, pulse a few times. Don’t overdo it. *You want pea-size crumble if making a cream pie, or a mealy consistency if making fruit pie.
- Drizzle in the Ice Water, while pulsing the food processor.
- Gather up the dough into a ball (don’t knead) and wrap in plastic. Refrigerate at least 5 minutes.
- Remove the dough from the refrigerator. Roll out on a floured surface to about a 1cm thickness.
- Pick up the dough by loosely rolling up on the rolling pin, then unroll it overtop of your pie plate.
- Gently press the dough into the ungreased pie plate. Do not stretch the dough.
- Trim the edge to fit the pie plate. Crimp or fold the edge as desired.
- Pierce the bottom of the crust with a fork a few times.
- Place in the refrigerator for 20 minutes.
- Remove from fridge. Place the pie weights in the center. *You can make your own weights by pouring a full bag of beans into a cheesecloth and knotting it. You don’t want any loose beans on your pie. No, you cannot eat those beans. Once they’ve been used this way, they won’t cook up nicely for eating.
- FOR A FULLY BAKED CRUST (use with fillings that don’t require baking): Bake at 450 for 10 minutes, remove weights and bake for 5 more minutes.
- FOR AN UNBAKED CRUST (For pies that will go back into the oven when filled): Fill the pie crust raw, add the top crust (make a second batch of the dough), and then bake on the lowest rack in the oven to ensure that the crust gets fully cooked.
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