Perfect Homemade Flaky Pie Crust


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

 

The key to any good pie is a perfect, flaky pie crust. This all-purpose pie crust is buttery and flaky and goes great with both sweet and savoury pies. And it's as easy as pie to whip together from scratch:) #flakypiecrust #allpurposepiecrust #piecrustrecipe #homemadepiecrust #homemadeflakypiecrustThe key to any good pie is a perfect, flaky pie crust. This all-purpose pie crust is buttery and flaky and goes great with both sweet and savoury pies. And it’s as easy as pie to whip together from scratch;)

* * *

I don’t know anyone who doesn’t like pie. Apple pie, cherry pie (my personal favourite), blueberry pie, pumpkin pie, strawberry rhubarb pie… All delicious options. But the fact is, it doesn’t matter how good your filling is if your crust is too tough, or cooked unevenly, or (gasp!) soggy!

Luckily, making a perfect, flaky pie crust from scratch is easy to master by remembering a few simple rules. 

 

Three rules for perfect, flaky pie crust…

 

Rule #1: Keep your butter (or lard) as cold as possible.

The colder the better when it comes to pie crust. This is especially true when it comes to the fat source you’re using (ie. butter, lard or even coconut oil), because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the pie crust, which makes for a delicious layered flaky crust.

I put my butter in the freezer right before I cut it into my flour to keep it as cold as possible right up until it’s ready to go in the oven.

Related: How to Render Lard At Home

 

Rule #2: Keep the fat content as high as possible.

Fat equals flavour, and also helps keep crust light and flaky. To up my fat content, I use cream (or whole fat milk) instead of water in my pie crust. 

Also, don’t allow too much gluten to form. Gluten causes pie crusts to become tough and dense, and that is definitely the opposite of what we’re going for here! One way to prevent gluten from forming is to add a tablespoon of apple cider vinegar to your pie crust, as you’ll see in this recipe. Vinegar helps to inhibit gluten strands from forming, which will help you keep your pie crust light and flaky.

 

Rule #3: Don’t overwork your dough.

The more you mix and work your pie dough, the more gluten will form. Remember, i’s not bread dough, it’s pie! And the less you touch it, the better.

That being said, I’ve found it’s pretty hard to overwork pie dough when forming it by hand. I usually spend a good minute or two working my dough into a dough ball and my crust always turns out nicely. However, if you’re using a food processor, you need to be more careful not to overwork it.

 

 

How to make homemade flaky pie crust from scratch

This recipe is for a double pie crust, so you’ll get a bottom and a top crust out of this.

The first step to a perfect, flaky pie crust is to start with cold butter or lard. Never use room temperature butter to make pie dough! Always start with butter that’s been in the fridge (or even the freezer!)

Cut one cup of cold butter or lard into ½-inch cubes and set the cubes aside in a bowl. Transfer to the fridge or freezer until you’re ready to add it to your flour.

You can use butter or lard in this pie crust recipe. If you’re vegan, you could even use coconut oil (although full disclaimer, I’ve never personally tried using coconut oil in my own pie crusts). I find butter adds a little more flavour to pie crust, but lard really helps to make it extra flaky. Either one is a good option. 

Next, in a liquid measuring cup, add one tablespoon of apple cider vinegar to ½ cup of cold cream or whole milk and set it in the fridge until ready to use.

In a large mixing bowl, mix together three cups of all-purpose flour and one teaspoon of salt.

Using a pastry cutter, cut in the cold butter or lard by hand. (You can also use a food processor if you prefer).

Cut in your butter or lard until the chunks are roughly the size of peas.

Slowly drizzle your milk/vinegar mixture over your flour/butter mixture and then mix together with your hands or with a wooden spoon until the dough begins to stick together. Then turn dough out onto a floured surface and work the dough into a ball with your hands. 

The dough will be crumbly. That’s okay! Just keep working it until it forms into a ball. However, if you feel you need to add a bit more liquid, add a little more milk but just add one tablespoon at a time. You really don’t want your dough to be too sticky or wet, so err on the side of crumbly as long as it holds together.

If using a food processor, pulse a few time to cut in the butter and then drizzle the milk/vinegar mixture in as you run your food processor. Turn your food processor off as soon as you’ve poured all the milk in, then turn dough out onto a floured surface and work it into a ball.

Once you’ve shaped your dough into a ball, wrap it with plastic wrap or place in an airtight freezer bag and pop it in the fridge for at least an hour before rolling out.

* If you want to make your dough ahead of time, it can be stored in the fridge for up to three days or in the freezer for up to three months.

The key to any good pie is a perfect, flaky pie crust. This all-purpose pie crust is buttery and flaky and goes great with both sweet and savoury pies. And it's as easy as pie to whip together from scratch:) #flakypiecrust #allpurposepiecrust #piecrustrecipe #homemadepiecrust #homemadeflakypiecrust

 

How to roll out pie dough

When you’re ready to assemble your pie, remove pie dough from the fridge, remove wrapping and transfer to a floured surface. Cut pie dough in half to form a bottom and a top crust.

Roll out your bottom crust to about 11 inches in diameter to fit a 9-inch pie plate, then transfer dough to the pie plate.

Rolling out pie dough.

I love my heavy marble rolling pin for rolling out my pie crust nice and thin.

To make transferring easier, fold dough in half once and then in half again. Then place in the pie plate and unfold.

Folding pie dough.

Folding pie dough.

Folding pie dough.

Folding pie dough.

Press pie dough into the bottom and sides of the pie plate and trim off any excess dough around the edges.

Scoop filling into bottom pie crust and set aside. Re-flour your surface and roll out the other half of your dough to form your top crust. Either cut into strips to form a lattice crust or fold in half twice (just like you did with the bottom crust), place on top of your pie and unfold.

Cut off excess crust and use fingers or a fork to crimp around the edge or the pie.

Brush some egg wash on your pie crust (and a little raw sugar, if you’re making a sweet pie), and use a sharp knife to cut a few vent slits in the top.

Brushing egg wash on pie crust.

Place in the oven on the bottom rack and bake at 375ºF for one hour. 

 

Blind-baking pie crust

If you’re blind-baking your crust (pre-baking) for a cream, custard or pumpkin pie, line your bottom crust with a little parchment paper or aluminum foil and place some sort of weights on top to keep your pie crust weighted down so it doesn’t shrink or deform in any way. You can use pie weights or dried beans also work well since they distribute weight evenly and won’t burn.

Blind bake your crust at 375ºF for 30-40 minutes. 

For more detailed instructions, check out this tutorial on blind-baking pie crust.

 

Want more pie???

Check out the following posts for more pie-related goodness:

Oh, and make sure to print out the recipe for this all-purpose pie crust below. You’ll want to keep a hard copy on hand in your recipe box to pull out quickly whenever you find yourself in the mood for a good pie:) (Always).

Perfect Homemade Flaky Pie Crust

Perfect Homemade Flaky Pie Crust

Yield: makes enough for one double crust pie

Ingredients

For the crust

  • 1 cup cold butter, cut into ½-inch cubes (or substitute lard)
  • ½ cup cold cream (or whole, full-fat milk)
  • 1 Tbsp. apple cider vinegar
  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 tsp. salt

For the egg wash

  • 1 large egg
  • 1 Tbsp. water

Instructions

  1. Cut butter or lard into ½-inch cubes and set the cubes aside in a bowl. Transfer to the fridge or freezer until you’re ready to add to your flour.
  2. In a liquid measuring cup, mix together milk and vinegar and set aside.
  3. In a large mixing bowl, mix together the flour, sugar and salt. Using a pastry cutter (or food processor), cut (or pulse) the butter/lard until the chunks are roughly pea-sized.
  4. Slowly drizzle the milk/vinegar mixture over the flour/butter mixture and mix together until the dough begins to stick together. Dump dough out onto a floured surface and work the dough into a ball with your hands. If you feel you need to add a bit more liquid, add one tablespoon of milk at a time.
  5. Wrap the dough ball in plastic wrap or place in an airtight freezer bag and transfer to the fridge for at least an hour before rolling out. Dough will keep in the fridge for up to a week.
  6. When you’re ready to assemble your pie, transfer dough to a floured surface. Cut pie dough in half to form a bottom and a top crust.
  7. Roll out your bottom crust to about 11 inches in diameter to fit a 9-inch pie plate. Transfer dough to pie plate.
  8. Press pie dough into the bottom and sides of the pie plate and trim off any excess dough around the edges.
  9. Scoop filling into bottom pie crust and set aside. Re-flour your surface and roll out the other half of your dough to form your top crust. Either cut into strips to form a lattice crust or lay it over the top of your pie.
  10. Cut off excess crust. Then use your fingers or a fork to crimp around the edge or the pie. Brush some egg wash on your pie crust (and sprinkle a little raw sugar on top if you’re making a sweet pie), and use a sharp knife to cut a few vent slits in the top.
  11. Place in the oven on the bottom rack and bake at 375ºF for an hour. Let cool completely before serving.

 

 

 

 


CATEGORIES
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NATURAL LIVING

4 Comments

  1. Amanda Frelke

    Made a fresh blueberry pie and used your pie crust recipe. It was great! Turned out with great flaky layers.

    Reply
    • Tish Painter

      Yeah! Sounds great Amanda!
      Now I’m hungry for pie….. 🙂

      Reply
  2. Rose Felton

    I don’t make pies because I never learned to make a good crust. I am going to try your recipe and see if, finally, I can make the crust edible! Thank you!

    Reply
    • Anna Sakawsky

      Let me know how it goes!

      Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Yesterday I was in my Stories sharing a bit about emergency preparedness and what I’m doing to get prepared for whatever the future holds.

I also asked YOU what emergency skills or supplies you recommend having in your back pocket “just in case,” and one of the responses I got was to have a bug out bag packed and ready to go.

This got me thinking it was high time to pull out my bug out bag and go through it because it’s been a couple years since I last did so. I decided to share it with you here and show you what I keep packed and ready to go and go through what needs updating and what I’m missing.

If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go: https://thehouseandhomestead.com/15-emergency-preparedness-items-you-need-packed-ready-to-go/

Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit modernhomesteadingmagazine.com)

I’d also love to hear from you!

Do you keep a bug out bag packed?

What do you keep in it?

What types of emergency situations are you preparing for in your area?

Let me know in the comments 👇

#emergencypreparedness #preparedness #prepping #bugoutbag
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To read the full story, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com to subscribe or log in and read the latest issue 🍁

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I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.

This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!

That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.

From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!

I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.

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All you need is some puréed pumpkin (I make mine with fresh pumpkins, but you can use canned), some brown sugar, cinnamon, nutmeg, ground cloves, allspice and ginger, a splash of vanilla extract and some water.

Bring everything to a boil and then simmer and reduce. Strain into a bottle or Mason jar and store in the fridge for up to a week or so.

Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.

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Whether you’re looking to purchase your first homestead or trying to sell an existing homestead and upgrade to a bigger property, Ann had some great insights to share that can save you time, stress and money when you’re ready to make your move.

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In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.

I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.

While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”

I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.

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In the fall issue of Modern Homesteading Magazine, contributor Ashley Constance of @dirtypawshomestead and @alittleselfreliant shares her experience voluntarily going without power for the day, and what she and her husband, Shawn learned from their grid down experiment.

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Link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com

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The other day when I had a few minutes to spare, I was out in the garden doing a little work when my neighbour said hi over the fence.

I lamented to her about how busy we’ve been and how hard it’s been to keep on top of this year. Very sincerely, she replied “wait until you have another one,” referring to our baby on the way.

“You’ll be moving back to the suburbs so quick, mark my words,” she said.

Now, I don’t for a second think there was any ill intent behind her statement, but still, it took me aback.

“We’ll never move back to the city or the suburbs,” I replied with a laugh. “This may be hard work but we love it.”

She then repeated her statement and followed it up with “just you wait and see.”

I decided not to continue the back and forth. After all, I told myself, it doesn’t matter if she or anyone else knows what’s truly in your heart. It doesn’t matter if she understands that there’s no amount of difficulty that would make me run back to the suburbs and leave this life behind. In fact, our dream is to upgrade to a bigger property someday where we can grow an even bigger garden and add more livestock to our homestead!

Likewise, I visited the city last weekend for a family event and as always, I had at least a couple people ask me “so when are you moving back to the city?”

Seven years later, and still we have friends and family members who think this is just a phase we’re going through, and eventually we’ll come to our senses and move back.

I used to get offended by these questions because I felt unseen; I felt like nobody took this life that I’m so passionate about seriously, and thought it was “cute” that I was “playing farmer” for a bit, but eventually I had to grow up and become part of the “real world” once again.

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Can you relate? How do you (politely) respond when someone questions your lifestyle choices or implies that you’ll eventually come to your senses and come back to “reality”?

Let me know below 👇
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The fall issue of Modern Homesteading Magazine just dropped!

In this issue you’ll find:

• Preparedness tips, tricks and advice to help you be ready for anything on the homestead (and in life!)
•The ultimate guide to growing garlic at home and it as both food and medicine
• Drool-worthy recipes that feature garlic as the star!
• Expert advice from A Farmgirl in the Making’s Ann Accetta-Scott on what to look for (and look out for) when buying or selling a homestead property
• Advice on how to learn and grow from perceived homesteading “failures”

And more!!!

Go to modernhomesteadingmagazine.com or click the link in my bio @anna.sakawsky to subscribe or login to the library and read the latest issue if you’re already subscribed!
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32 3

When I first started homesteading, I had a burning desire to become more self-sufficient and live a more sustainable life.

Ever since I can remember, I’ve been a rebel at heart, and learning how to homestead and become more self-reliant was a way for me to “throw a proverbial middle finger to the system” and live life on my own terms.

As a teenager, I was the girl who drove around town with punk rock music blaring from my car, Misfits sticker on the back and studs around my wrists. I felt misunderstood and angsty and like I desperately didn’t fit in with the world I grew up in.

I always knew in my soul that I wanted something different; Something more.

Today I’m the mama with stretch marks on my belly and battle scars on my heart. I’m the woman who gardens and cans food and makes her own tinctures and believes in something greater than herself and fights every day to stay free in a world that feels increasingly engineered to keep us hopelessly dependent.

Today I feel whole and at peace, and connected to a higher power and a higher purpose. I feel like I’ve finally found the place where I belong.

This journey has been about so much more than homesteading for me, and I've learned, lost, gained and loved so much more than I ever could have imagined.

Because, as I've said before, homesteading doesn't happen in a vacuum. Life is always happening at the same time.

This is the full, raw and unfiltered story of my homesteading journey, and how I've gained so much more than a pantry full of food along the way.

Click the link in my bio @anna.sakawsky to read more or check it out here >> https://thehouseandhomestead.com/how-it-started-how-its-going
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