No pie is complete without the best Flaky Pie Crust Recipe & 10 Tips for a Perfect Pie Crust will show you how to make it quick and easy for your favorite desserts!
Flaky Pie Crust Recipe
A good pie just isn’t the same without a fantastic Flaky Pie Crust Recipe! I’m sure you have experienced the dreaded frozen pie crusts with their factory crimped edges. While they may be deceiving to some, I can spot them a mile away, and am certain of what they have to offer…dry, doughy crust! Over time, I have played around with just about every imaginable alternative to homemade pie crust.
- Frozen, pre-formed in the pie tin
- Frozen chunk of dough
- Refrigerated crusts you roll out
- Box mixed that you just add water (Surprisingly, the best alternative I have found)
…and the list goes on! While some of those are better than others, nothing compares to old-fashioned homemade pie crust. The flaky crust that is so tender it just flakes apart when you delve your fork in to it, can’t be beat.
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Awesome tips and now you are hired to make all my pie crusts! Glad we got that straight 🙂
thanks for the awesome tips and pie crust recipe… definitely will be putting my new knowledge to good use and have to make a pie now!
Silly question, do you measure before or after you sift the flour?
Not a silly question at all Ashley! I measure my flour before sifting, but am careful not to pack it down at all when filling the measuring cup or leveling it off.
I made the crust as directed. But when I started to roll it out it kept breaking apart and sticking to the rolling pin. I was finally able to roll it out but when I tried to put it in the pan (by folding it) it just broke and fell all apart. I don’t know what I did wrong 🙁 I didn’t roll it back and forth, I chilled the dough, floured the surface and the pin. Can you tell me what might have been the issue?
Hey Raya, it sounds like perhaps the dough was too dry. There should be enough moisture in the dough so it is easily pliable. Next time try adding a tiny bit more water.
Ok. I was so scared about adding too much water that I probably didn’t add enough. This was my first time making pie crust so you’re probably right. I’ll try a new batch with more water. Thanks!! 🙂
Pie crusts are a somewhat delicate things, so with practice I am sure you will master it!
I loved this crust,normally I only use my good old standby but thanks so much for this one. Wanted lemon meringue but only one crust.
So glad you loved how the crust turned out Pam!
I am chief Poe maker I the family and love to try new,better and easier receipes. V.G. Pie crust!
I looove flaky pie crusts. I like them with any pie and I usually eat a piece crust first, hah. Priorities right?
I’m assuming that the single crust recipe fits a 9″ crust???
It will actually fit up to a deep dish 10″ crust so you may have some leftover scraps with a 9″ crust. We always brush them with butter and sprinkle them with cinnamon and sugar for a treat!
Sounds great! I don’t have any shortening so I’m not sure if using butter will ruin this recipe?
It won’t ruin it, but it may very slightly change the texture.
what is the best temperature to blind bake a crust and how long should it be baked? I think I bake mine too long.
425° for 10-15 minutes