Making a pie crust from scratch? Here’s some tips to making the crust flaky.
For best results, pie crust should chill in the refrigerator for at least an hour once it is made, before rolling out and baking. Be sure to allow time for this step. The crust can be made a day ahead of the pie. Allow ½ hour to make the crust, plus an hour to chill the dough.
Ingredients
- ½ cup butter-hard
- 3 tablespoons Earth Balance buttery spread
- ½ teaspoon salt
- 2 pinches sugar
- 1½ cups flour
- 4–6 tablespoons ice cold water
Tip #1
Ingredients
- ½ cup butter-hard
- 3 tablespoons Earth Balance buttery spread
- ½ teaspoon salt
- 2 pinches sugar
- 1½ cups flour
- 4–6 tablespoons ice cold water
I started using this pie crust recipe years ago, based on Julia Child’s recipe. She uses 3 tablespoons crisco, which helps to make a flaky crust. I recently switched to using an oil-based soft spread instead of the crisco.
Tip #2
The butter should be hard, straight out of the fridge.
Tip #3
I use a food processor for making the pie crust. The trick to making a flaky crust is to not overwork the dough, especially once the water is added. Use the plastic blade. I start by adding the butter, cut into pieces. Then I add the flour and salt. Pulse the processor on and off until the butter is in small pea-size pieces. If you don’t have a food processor, you can use a pastry blender or a fork.
Tip #4
Be sure the water you add is ice cold. I actually add ice cubes to my water.
Tip #5
When adding the water, it is important to not over-mix the dough. This step is crucial in obtaining a flaky consistency. I add the water through the feed tube, adding a tablespoon at a time and using the pulse button.
Tip #6
Next, divide the dough into 2 balls, wrap with wax paper and put in the fridge for at least an hour to chill.
Tip #7
When rolling out the dough, you can flatten the hard dough ball by hitting it with a rolling pin.
Lightly flour the board, and flour the top of the crust too, but don’t add too much flour.
Tip #8
Continue to roll out the dough, keeping a round shape as you roll, and turning the dough over and flouring so it doesn’t stick to the board. Be careful to not overwork the dough. If it starts to tear, just piece it back together, but never re-roll your dough!
Lightly butter the bottom and sides of the pie pan. this will prevent the crust from sticking to the pan.
Fold the dough in half, and then into quarters so it is easily moved into the pie pan.
Once crust is in pan, trim away any excess dough, leaving an overhang of about an inch.
Then tuck the dough under, so it just rests on the side of the pan. If using a top crust, tuck both top and bottom crusts together.
Use fingers to pinch dough, using your knuckle from your other hand on the inside while pinching with two fingers on the outside.
Cut slits into the top of the crust, and if you desire, you can sprinkle it with a little white sugar.
Hope you found these tips helpful.
