Flaky Butter Pie Crust
Introduction
If you love baking, you need to know how to make a great pie crust. This Flaky Butter Pie Crust is easy to make and perfect for any pie. Whether you want to bake a sweet fruit pie or a savory quiche, this crust will make it delicious!
Why Make This Recipe
Making your own pie crust is not only fun but also rewarding. Store-bought crusts can be bland and full of preservatives. With this simple recipe, you can create a flaky and buttery crust that takes your pies to the next level. It’s a great way to impress friends and family!
How to Make Flaky Butter Pie Crust
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp salt
- 1/4 cup vegetable shortening
- 10 tbsp very cold unsalted butter
- 6-10 tbsp water
Directions:
- In a large bowl, mix the flour and salt together.
- Cut in the vegetable shortening and cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
How to Serve Flaky Butter Pie Crust
Once your pie crust is ready, roll it out and place it in your pie dish. You can use it for classic pies like apple or pumpkin, or even savory dishes like quiches. Add your favorite filling and bake according to your recipe!
How to Store Flaky Butter Pie Crust
If you have leftover dough, you can wrap it well and store it in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before using.
Tips to Make Flaky Butter Pie Crust
- Use very cold butter to help your crust stay flaky.
- Don’t overwork the dough. Mix just until it comes together.
- For an extra flaky texture, you can use a mix of butter and shortening.
Variation
You can add different flavors to your crust by mixing in a bit of sugar for sweet pies or herbs for savory dishes. Experiment and make it your own!
FAQs
1. Can I use all butter instead of shortening?
Yes, you can use all butter, but the crust may be a bit softer. It will still taste great!
2. Do I need to blind bake the crust?
It depends on the filling. For no-bake pies or custards, yes, blind bake your crust.
3. How do I know when the crust is done baking?
The crust should be golden brown. Check if it looks firm and dry rather than glossy or wet.
Flaky Butter Pie Crust
Ingredients
Pie Crust Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp salt
- 1/4 cup vegetable shortening Use for added flakiness.
- 10 tbsp very cold unsalted butter Keep butter very cold for best results.
- 6-10 tbsp water Use ice-cold water to help the dough come together.
Instructions
Preparation
- In a large bowl, mix the flour and salt together.
- Cut in the vegetable shortening and cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
