The Perfect Flaky Pie Crust Recipe

by Beth Montgomery on November 25, 2009

in Dessert Recipes, Frugal Cooking, Recipes

I’m chugging along still, but I got distracted by another bottle break for my Assistant Chef and the arrival of two new Assistant Chefs.

Pie crusts! You can go HERE to get the recipe for my Flaky Pie Crust. A lot of people don’t realize how easy it is to roll your own pie crust out at home. It only has 4 ingredients in it – flour, salt, shortening, & water. Making your own will cost so much less than buying a premade one. Plus, if you are whipping up one, might as well make a few extras to freeze for quiches, pot pies, or another pie down the road.

So, first, when the dough comes out of the refrigerator, it sometimes is crumbly. All you need to do is play with it and knead it a bit to get it to turn into a nice smooth ball. For this job, I hired my two daughters and they loved it. It’s just like Play-Doh!

Once you have a nice smooth ball, place it on a floured surface and flatten it slightly with your hand. Remember, if your dough cracks while you are flattening it, to fix it early or it will just get bigger. Once you have a nice flat circle, sprinkle the top with flour and use your rolling pin to roll it out flat. How flat depends on how thick you want your pie crust. I went a overboard today and made mine a bit too flat.

Now this next part is VERY important and should not be skipped. Lay your pie pan on top of your dough to make sure you have a nice edge around it and confirm it will fit in the pan. Why can’t you skip this part. Well, to be honest with you, every time I saw my Grandma Eileen in the kitchen baking pies, she always did this. I could tell by looking at it if it would fit or not, but since my Grandma was an amazing cook, I follow her lead and truly believe this is a must-do step in pie making. Plus, it is great idea for your little chefs who may need help figuring out when the crust is big enough to fit your pan.

Now, to transport the crust without breaking it, sprinkle it with a little more flour and roll it around your rolling pin.

Pick the rolling pin up and set it on the edge of your pie pan, then unroll! Wallah… it’s perfectly in the pan without breaking at all!

Now, lightly press with your finger tips around the bottom edge, to fit the pie crust down into your pan. Finish it up by pressing along the edges and bottom, until it’s snug in the pan.

Cut off any excess crust and decorate the edges. There are so many ways to do this. You can press down with a fork or pinch the edges with your finger (as shown below). It’s not necessary, but it makes it a bit prettier.

When i was all done making my 3 Gingersnap Pumpkin Pie crusts and two extras for my Pot Pie for dinner, I had a ball of leftover dough. I bagged it up and stuck it in the freezer to whip up a Quiche sometime soon. It will stay good for about 3 months.
Want to know how this baking day started? Go HERE to get the plan, along with my recipe for the Flaky Pie Crust and Gingersnap cookies. Then, head HERE for my recipe for Cranberry Layered Cheesecake. Next, go HERE to see my Lesson-Of-The-Day. And come back later to see how my Gingersnap Pumpkin Pies turned out and get the recipe!

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