Secret to a Flaky Pie Crust

by BobbiLP

3.9K6814

Intro: Secret to a Flaky Pie Crust

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

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.

11 Comments

vestivian 5 years 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?

BobbiLP 5 years 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.

JohnMPIII 8 years ago

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

BobbiLP 8 years ago

Yes, just make sure your butter is cold.

Augustny 8 years ago

Hello,

Wandering what iced water adds to the crust?

Like adding iced water vs lukewarm water difference.

Thank you

BobbiLP 8 years ago

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

connie46 8 years ago

will this keep the crust from becoming soggy ?

BobbiLP 8 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.