Best My Moms Flaky Pie Crust Recipes

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

FLAKY PIE CRUST RECIPE

Steps:

• Prepare the ingredients for the recipe.
• Combine flour together with salt. Using a cheese grater, grate butter into the flour mixture, toss with a spatula once in a while to prevent butter from stiking together.
• Add water to the ingredients, work the dough with your hands just enough for it all to stick together. The dough will turn out hard.
• Seal tight with a plastic wrap and refrigerate for at least four hours or overnight.

MOM'S PIE CRUST

Steps:

• Mix flour and salt in medium size bowl.
• Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
• Break egg into measuring cup and beat.
• Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
• Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
• Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
• Cut Dough in half.
• Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.

MY MOM'S PIE CRUST

Steps:

• Sift together flour and salt. Cut shortening into flour with a pastry cutter until it has the texture of coarse crumbs. Combine egg, water, and vinegar (start with 3 tablespoons of water, and add the rest only if you need it to make the dough hold together). Pour into flour mixture all at once. Blend with a spoon just until flour is all moistened. Refrigerate at least 30 minutes.
• Gather into a ball and roll out on waxed paper. To place in pie plate, lift waxed paper and peel off when crust is in place. Refrigerate at least 30 minutes before baking.
• To pre-bake, prick shell at 1/2-inch intervals before refrigerating. Press a doubled 12-inch square of aluminum foil into pie shell. Adjust oven rack to lowest position, heat oven to 400 degrees. Weight crust with pie weights. Bake, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove weights and foil, and continue to bake until crust is crisp and rich brown in color, about 8-10 minutes longer.
• Makes one double (top and bottom) crust or two single (bottom) crusts.
• Some of the secrets to light, flaky, tender pie crusts are: 1) Have the ingredients cool or chilled when you start; chill the dough when you aren't working with it (before you roll it out, after it's in the pie plate and before baking). 2) Handle the dough as little as possible; avoid over-blending or re-rolling it. You want to have unblended bits of shortening in the mixture, to create the flakey texture.