Best Perfect Flaky Pie Crust Recipes

PERFECT TENDER FLAKY PIE CRUST

Steps:

• Measure flour and salt into bowl. Add oil; mix with a fork, until particals are the size of small peas. Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl. (If dough seems too dry, 1 to 2 tablespoons oil can be added. Do not add water.If dough seems a bit too wet, add a tiny bit of additional flour).Gather dough together;PRESS FIRMLY INTO A BALL. After pressing firmly into a ball,the less the dough is handled the more flaky the crust will be.
• Divide dough in half ; place one half cut side down and flatten into a round. Roll each round of dough between two sheets of wax paper. Gently peel off one sheet of wax paper and turn dough upside down. Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge.( Fill with desired pie filling.) Repeat with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge). Fold and roll top edge under lower edge, pressing on the rim to seal; flute edges as desired.
• Cut slits to vent steam in top of pie. I usually moisten my hands with a little water and dab across top crust. Sprinkle a tiny bit of sugar across the top of the pie, but not on the fluted areas of crust. Bake as directed following your pie recipe.
• *Do not use quick mixing flour in this recipe. If using self-rising flour,omit the salt. Pie crusts made with self-rising flour will differ in flavor and texture from those made with regular flour. (I always use regular flour.).
• Lots of people say they can't make a good pie crust. You can using this recipe,just work with the dough. It may take a time or two, until you become used to making the dough and working with it. Just remember to press the dough into a firm ball before rolling it out between the wax paper sheets. Another small bonus for me is that it uses oil instead of hydrogenated fats.

PERFECT "FLAKY PIE CRUST"

Steps:

• 1. (Ingredients calls for a double-crust 9"x10" pie) In a cup of very cold water, drop in pieces of shortening.
• 2. In a large bowl mix flour, salt and sugar.
• 3. Scatter cold butter and chilled shortening pieces over flour mixture. Cut butter and shortening into the flour mixture using pastry cutter or two forks. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
• 4. Sprinkle 6 tablespoons of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• 5. Add up to 2 more tablespoons of ice water if the dough will not come together. (DO NOT OVER-KNEAD THE DOUGH)
• 6. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
• 7. After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. If it's too stiff, let it sit for 5min. (PREHEAT OVEN TO 325 degrees F.)
• 8. Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough.
• 9. Using a rolling pin, apply light pressure while rolling outwards from the center. Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. Roll until you have a big enough piece of dough - place the pie tin or pie dish upside down on the dough and the dough should extend beyond the pan by at least 2 inches all around.
• 10. EGG WASH: A lovely coating for a pie can be achieved with a simple egg wash. (Beat 1 tbsp. heavy cream and 1 large egg. Brush the crust) Bake for 12-15 minutes or until light golden in color.