It’s pie season. There is such a thing…I think I’ve said this sometime before. But it’s true. Summer and into fall is the time to bake pies because all the markets are overflowing with seasonal fruits just waiting to be baked into apple pies, peach pies, blueberry pies, pumpkin pies…you name it, you bake it. I actually think pies are my favourite desserts of all time…especially a good old fashioned apple pie with cheddar cheese and creamy vanilla ice cream…seriously does life get any better?
So over the years on this blog I have shared many of my pies and all of them have included my pie crust recipe, but I love this pie crust so much I thought it was time to finally dedicate a post just to it. A perfect flaky pie crust deserves it’s very own post don’t you think?
Pie crusts are really very simple to make…they’re just messy, but easy, and take no time at all. And the keys to a perfectly flaky baked crust is to #1 not over mix it, #2 the dough should be crumbly, and #3 you should bake your pie for 20 minutes in a 425 degree preheated oven (see tips below).
So let’s get baking shall we…
Are you ready for a perfect flaky pie crust?
The Perfect Flaky Pie Crust
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening lard
- 1/4 cup water
Sift flour and salt into a bowl.
With a pie cutter, cut in shortening until the particles are pea sized.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Donât over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Recipe NotesThe key to a perfectly flaky baked crust is to bake your pie for 20 minutes in a 425 degree preheated oven. Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents. The initial high temperature ensures that the bottom of your pie crust isn't soggy.
My Pie Crust Tips & Tricks:
- Don’t over mix/knead your pie crust dough.
- In fact the more crumbly it is the more flaky your baked crust will be.
- The key to a perfectly flaky baked crust that isn’t soggy on the bottom, is to bake your pie for 20 minutes in a 425 degree preheated oven. Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents. The initial high temperature ensures that the bottom of your pie crust isn’t soggy.
Now to go with this perfectly flaky pie crust you need some pie recipes right? Well I’ve got you covered. Over the past few years I have accumulated quite a little collection of pie recipes on this blog, so I have pulled the links for all of them here into one post! Enjoy!
- Perfect Flaky Pie Crust from this post
- Blueberry Pie
- Apple Crumble Pie
- Chocolate Pecan Tarts
- Pumpkin Pie
- Pecan Pie
- Apple Pie
- Chicken Pot Pie
- Strawberry Rhubarb Pie
- Peach Apricot Pie
- Saskatoon Pie & Saskatoon Butter Tarts
- Peach Pie