Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

flaky pie crust - savory and sweet recipes

(1 rating)
LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

I've never had a pie crust failure since I began using these recipes. This recipe is for a single crust. Simply double for a double crust creation.

►
(1 rating)
yield 1 8" single crust
method Bake

Ingredients For flaky pie crust - savory and sweet recipes

  • 1/4 c
    butter - frozen
  • 1/4 c
    shortening (regular or butter flavor)
  • 1 1/4 c
    all purpose flour
  • 1/4 tsp
    salt
  • 1 Tbsp
    granulated sugar (for sweet crusts only)
  • 1
    egg yolk
  • 2 Tbsp
    ice water
  • 1/2 tsp
    white vinegar

How To Make flaky pie crust - savory and sweet recipes

  • 1
    Put your butter through your box grater, or whatever type of grater you use. Put the butter and shortening into a small bowl and beat together until smooth. The butter shreds will still show as shreds. Cover bowl and place in refrigerator until mixture is firm.
  • 2
    Sift together flour, sugar and salt in medium bowl. NOTE: If you are making a sweet crust you will add the sugar now. Do not add sugar for a savory dough.
  • 3
    Once the butter mixture is firm, using a fork or a pastry cutter, cut it into the dry ingredients until mixture has a consistent texture.
  • 4
    Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
  • 5
    Preheat oven to 450° F.
  • 6
    When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
  • 7
    Bake 15 minutes, then remove weights or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool before filling.
  • 8
    NOTE: If you are making a double crust pie simply double the recipe. Forego the precook on the crust, fill the uncooked crust, top with the second crust and bake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT