How do you make a flaky pie crust from scratch?

Directions
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

What makes pastry tender and flaky?

Tenderness is a function of managing gluten, which develops from the proteins in flour. Overdoing any of these will mean too much gluten and a tough crust. Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) that’s used to make the dough.

Is pie crust better with butter or shortening?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.

Why is my pie crust not flaky?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.

What does overworked pie dough look like?

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream.

Why would you put vinegar in pie crust?

Vinegar helps prevent the formation of gluten which makes for a tough crust.

What does adding egg to pie crust do?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.

How do you keep pie crust from getting tough?

Not chilling your dough

Baking your pie before you’ve allowed the dough to chill will result in firm, tough pie crust. Once you’ve formed your dough, shape it into a circle, wrap it in plastic, and place it in the refrigerator for at least 30 minutes.

Can you blind bake pie crust ahead of time?

Allow your crust to cool before filling it with your favorite cream pie recipe. Note: You can blind bake a crust up to three days ahead of time. Simply allow the crust to cool and then wrap with plastic wrap to keep it fresh. Store on your counter until you are ready to fill and serve.

How do you make premade pie crust taste better?

Feel free to add a bit of spice according to what kind of pie you’re making to bump up the flavor even more. Brushing a bit of melted butter on the rolled crusts can give a nice richness if that’s what you’re after. In the bowl of a food processor, combine the cookies and the sugar and cinnamon, if using.