Secret to a Flaky Pie Crust

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Introduction: Secret to a Flaky Pie Crust

A flaky pie crust doesn't have to be intimidating . . .

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Step 1: Ingredients:

1 cup All Purpose Flour

½ cup Shortening

½ tsp. Salt

4 Tbs. Ice Water

Step 2:

Combine flour and salt in a bowl and mix.

Mix in shortening with fingers until combined and crumbly.

Add ice water until just combined (do not over mix).

Step 3:

Roll out on a floured cloth with a sleeve on your rolling pin (cover your sleeve with flour too).

Step 4:

Put pie crust into pie pan.

Step 5:

Work as much of the crust into the pan as you can (this prevents it from shrinking while baking).

Step 6:

Cut off any excess around the edge, fold under and make decorative edge of your choice.

Step 7:

And now the secret to a flaky pie crust . . . with a fork poke holes and I mean poke a LOT of holes.

Step 8:

Don’t forget to go up the sides.

Step 9:

If you just need a cooked crust, bake at 425 degrees for 14 – 16 minutes until golden brown.

Step 10:

If you are making a cooked pie, put your crust in the oven (425 degrees) and bake until it becomes dull (watch closely).

Step 11:

Fill your crust with your filling, lower the temperature to whatever your recipe calls for and continue to cook as instructed.

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Baking Contest 2016

1 Person Made This Project!

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11 Discussions

0
vestivian
vestivian

10 months ago

Mrs. Bobbi, how does the sleeve on your rolling pin help? Is it possible to get the same flakiness by just covering the rolling pin in flour?

0
BobbiLP
BobbiLP

Reply 10 months ago

Truthfully I don’t think you probably need the sleeve, when I took pie baking classes the teacher used a sleeve so I just always have. I wouldn’t think it has anything to do with the flakiness. I think the most inmportant things are ice water and the million little holes.

0
JohnMPIII
JohnMPIII

3 years ago

Can I get the same flakey results using butter in place of shortening?

0
BobbiLP
BobbiLP

Reply 3 years ago

Yes, just make sure your butter is cold.

0
Augustny
Augustny

3 years ago

Thank you

0
Augustny
Augustny

3 years ago

Hello,

Wandering what iced water adds to the crust?

Like adding iced water vs lukewarm water difference.

Thank you

0
BobbiLP
BobbiLP

Reply 3 years ago

The ice water keeps the fat from melting which makes a flakier crust.

0
Swansong
Swansong

3 years ago

Looks delicious :)

0
BobbiLP
BobbiLP

Reply 3 years ago

Thank you!

0
connie46
connie46

3 years ago

will this keep the crust from becoming soggy ?

0
BobbiLP
BobbiLP

Reply 3 years ago

I think pre cooking the crust a little bit does help to prevent it from becoming soggy, I've never had a soggy one.