The Perfect Flaky Pie Crust

The perfect flaky pie crust that works time and time again. It's so simple to make, and tastes great with any type of pie filling. You can use this recipe for one double crust pie, or two single crust pies.

This perfect pie crust uses both butter and shortening to help with both flavor and flakiness. And once you've tried making your own you will come back to this recipe every time you make a pie.

THE PERFECT FLAKY PIE CRUST

Growing up my Mom always made her pie crust from scratch and made it seem to easy. When it was time to make my own I was worried it was her magical touch that always made her crusts turn out so flaky and full of flavor, but I learned this really is a fail proof recipe that has worked throughout the years.

I'm going to walk you through not only how to make the perfect pie crust, but also how to blind bake it which can feel tricky too.

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PIE CRUST

• Flour
• Sugar
• Salt
• Cold Butter
• Cold Shortening
• Ice Water
• Apple Cider Vinegar

STEP BY STEP INSTRUCTIONS FOR MAKING THE PERFECT FLAKY PIE CRUST

• In a large bowl, combine the flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or two forks until the mixture resembles a coarse meal.

• Add 4 tablespoon of water and 1 tablespoon of vinegar to the bowl and mix with a fork until it starts to come together. Add more water as needed a tablespoon at a time, until the dough will work to shape into a ball.

• Shape the dough into 2 disc like shapes and wrap tightly with plastic wrap. Place in the fridge for at least 2 hours to chill. This will make enough crust for two pies crusts, or one top and bottom pie.

ROLLING AND SHAPING THE DOUGH

• Flour a surface or mat and place chilled pie dough on the floured surface. Generously flour the top and roll until you have a circle that is a few inches larger than your pie plate. Roll the pastry dough around your rolling pin to help it from breaking and then roll it out onto your pie plate.

• Cut the dough around the edge of the pie plate so it is even, and then tuck the edges a bit underneath to help create a thicker edge. Curve, scallop or fork the edges of the crust, whatever detail you prefer. Poke around the bottom and up the sides of the crust with a fork a bit to help the crust from shrinking once it bakes.
• Place into the freezer for 20 minutes to allow to chill again for a bit before filling or baking.
• If baking a pie that requires baking the filling, follow those instructions to bake.

BLIND BAKING PIE CRUST

• Once it has chilled again, place a piece of parchment paper or tinfoil inside the crust and fill completely with pie weights, dry beans, or sugar. This will also help the hold the crust in place once it starts baking.
• Bake at 350 F for about 50-60 minutes. I usually take mine out at 50 minutes and remove my weights and if the bottom need a bit more time I put it back in for another 10 or so minutes. Allow to cool completely before filling.

WHY USE BOTH SHORTENING AND BUTTER

Everyone seems to have an opinion on this lightly debated question. My best answer is, I use both because I believe that butter gives the crust the best flavor, but the shortening helps the crust to be more tender and flaky.

CAN I USE ALL BUTTER

Yes, feel free to use all butter instead, just substitute the amount of shortening that is being used with more butter. Baking times shouldn't vary at all.

WHAT TO DO IF YOU DON'T HAVE A PASTRY BLENDER

You can use a food processor to combine the dough, just make sure that you do not over process it. You can also use 2 forks to help break up and mix the dough. I do not suggest using your hands because the warmth will melt the butter and shortening.

PIE RECIPES TO TRY WITH THIS CRUST

Luscious Lemon Sour Cream Pie

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.