How to Make the Best Pie Crust

 I just finished making the pie crusts for our Thanksgiving dessert and sharing my Recipe, Tips, Pictures, and Video for How to Make the Best Pie Crust

If there was any justice in the world, I should really have been born into this world with the innate ability to whip out a picture-perfect, flaky, tender and tasty pie crust just by virtue of my genetics.

As I’ve mentioned, my Grandma, who lived with us for the last 11 years of her life, was a world-class baker. She had fully mastered the art of baking breads and pies, a skill that many strive to achieve.

Grandma baking cookies…as usual.

But alas, those gifts weren’t quite as ‘biological’ as I had hoped, requiring instead many trials and much patience. But, my efforts in learning how to make the best pie crust did pay off, which earned me the honor of being the designated pie baker in the family, a job I actually do enjoy!

So, let’s talk about what defines a good pie crust.  I understand that this might be somewhat subjective, but in my mind, a good pie crust will be tender, with flaky layers and won’t rely on the filling for flavor.  I remember my grandma baking the scraps, maybe with a wee bit of sugar and cinnamon, and that treat being almost as good as the finished pie.Two Pie Crusts

So, how do you achieve this holy grail of pie crust? This flaky, tender and flavorful vehicle for all manner of fillings? If you ask 10 pie bakers, you will get 10 responses I am sure. But here are my tried and true tips for how to make the best pie crust.

My Tips for How to Make the Best Pie Crust…Flaky, Tender and Flavorful:

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  • Pastry Flour  Pastry flour is much lower in protein than all-purpose flour. The protein in all-purpose flour means more gluten, which means more structure which is handy when baking breads.  But for pies and pastry, you want less gluten, less structure, more ‘flake’. That being said, if all you have is All Purpose Flour, then go right ahead.  I used AP Flour for years before I discovered Pastry Flour.Salt and Sugar being added to Pastry Flour
  • Butter While any, unsalted butter will work, the European style butters, with a higher butterfat/lower water content will help you achieve a flakier crust.  Excess moisture, from water in the butter, is counter-productive to a flaky crust.
  • Have everything COLD.  I dice my butter into small cubes and then return it to the freezer until I am ready to incorporate it and keep my water iced, removing the cubes just before I add it to my dough. My pastry flour is refrigerated until just ready to use and I put my food processor blade in the freezer.  I use my cold marble counter to roll my dough. If your kitchen is warm, you can chill your counter by putting a few bags of frozen vegetables or ice on it.
  • Process the dough in the food processor for the minimum amount of time necessary to just get the dough to hold together. From the picture below you can see that the dough in the bowl still looks ‘grainy’ but when I pinch it, it holds together nicely.  Pie Dough in Food Processor
  • Again, process the dough as little as possible when forming it to refrigerate and when rolling it.
  • When rolling your pie crust dough, use as little flour as necessary to keep the dough from sticking to the surface and your rolling pin. I do REALLY like my Non-Stick Pastry Mat, but I still do put a very light dusting of flour on the mat before I add the crust. The mat makes it so easy to transfer the dough to the pie plate and doesn’t slip on the counter surface as parchment paper does.
  • Chill the dough before rolling and after fitting it into your pie pan.Rolling Pie Dough

Earlywood Rolling Pin, Non-Stick Pastry Mat

And as an aside, I am new to the Tapered French Rolling Pin, but have to say that I am sold! It is so much lighter than my old, clunky handled rolling pin. The thinness of the pin lets me really get a sense of the thickness of my dough and the tapered design makes it so easy to maneuver! And, not for nothing, it is much easier to clean without extra parts.

How to Make the Best Pie Crust
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Flaky, Tender and Flavorful Pie Crusts

Recipe and Tips for Flaky, Tender and Flavorful Pie Crusts using a Classic Pate Brisee. 

Course Dessert
Cuisine American
Keyword pie, pie crust, flaky, tender, flavorful
Prep Time 30 minutes
Refrigerated Time 1 hour
Servings 2 crusts
Calories 518 kcal
Author lynn

Ingredients

  • 2 1/2 cups pastry flour chilled
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter, high butterfat frozen
  • 1/4-1/2 cup ice water

Instructions

  1. Place the flour, salt and sugar in the bowl of a food processor and whir just to combine.

  2. Add the butter, all at once and process for about 8-10 seconds, until mixture looks like a coarse meal

  3. Add 1/4 cup chilled water through the tube of food processor in a slow stream. 

  4. Check to see if dough holds together when squeezed between your fingers.

  5. If not, add a little more water, 1 TB at a time, pulsing food processor and checking frequently to see if dough will hold together.  

  6. DO NOT ADD ALL THE WATER OR PROCESS TOO LONG, we are talking seconds at a time.

  7. Turn dough on to two sheets of parchment paper and using paper, press to mold it into a round shape.

  8. Wrap well and refrigerate for at least 1 hour.

  9. After refrigerated, place on lightly floured Pastry Mat and roll to 1/8" thickness

  10. When dough measures 1-2" in diameter wider than pie pan, fold pastry mat to allow easy transfer of dough to pie plate

  11. Trim overhanging dough so that an even 3/4" extends past pie pan

  12. Fold the extra under and lay it on the rim of the pie pan

  13. Using pointer finger and thumb on your left hand and the pointer on your right hand, crimp the edge.

  14. Wrap well and refrigerate for at least 30 minutes and up to a week before filling.

Recipe Video

Nutrition Facts
Flaky, Tender and Flavorful Pie Crusts
Amount Per Serving
Calories 518 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 1167mg 49%
Potassium 544mg 16%
Total Carbohydrates 110g 37%
Dietary Fiber 16g 64%
Sugars 2g
Protein 19g 38%
Calcium 5.1%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

My challenge (I was the only one who thought that this was a challenge worth taking) this Thanksgiving was to make only 2 pies. But since I can’t get a consensus on the 2 pies which will make everyone satisfied, I may capitulate and make 3.  Which really does seem excessive for only 6 people…oh well, Thanksgiving only comes once a year.

So, looks like we will have Pumpkin, Apple and Pecan Pie again.  What pies will grace your table this year? Have you started the process?

If you want to refer back to this post on How to Make the Best Pie Crust, bookmark this page or pin the following image. After you’ve made your pie crusts, pop over to Pinterest to share a picture!Pin Image Showing Two Pie Crusts

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Hugs,

 

 

 

 

 

 


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