why make this recipe
Making the flakiest bakery-style pie crust is a game changer for your baking. This crust is perfect for both sweet and savory pies. It’s tender, flaky, and has a delicious buttery flavor. Whether you are making a fruit pie or a quiche, this recipe ensures your crust will be light and so flavorful. Plus, it’s easy to follow with simple ingredients you probably already have at home.
how to make The Flakiest Bakery-Style Pie Crust
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Directions:
- Chill your butter and, if desired, your flour for at least 10 minutes.
- Whisk together the flour, salt, and sugar in a large mixing bowl.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture has pea-sized pieces.
- Add the ice water one tablespoon at a time, mixing just until the dough holds when squeezed.
- Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Transfer to a pie dish, gently press in place, and trim the edges.
- Dock the crust with a fork and chill for another 30 minutes.
- For blind baking, line with parchment, add pie weights, and bake at 375°F for 15–20 minutes.
- Remove weights and continue baking until golden, about 10–15 minutes more.
how to serve The Flakiest Bakery-Style Pie Crust
Once your pie crust is baked and cooled, fill it with your favorite filling. Serve it warm or at room temperature. If you made a fruit pie, a scoop of ice cream on top is always a great choice. For savory pies, like quiche, you can serve it with a light salad for a full meal.
how to store The Flakiest Bakery-Style Pie Crust
If you have leftover pie crust, you can store it in the fridge, wrapped tightly in plastic. It should last for about 3 days. If you want to keep it longer, consider freezing. Wrap the dough tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before using it.
tips to make The Flakiest Bakery-Style Pie Crust
- Make sure your butter is very cold. This helps create that flaky texture.
- Don’t overmix the dough. Just mix until it holds together.
- For added flavor, consider using a mix of butter and shortening.
- If your dough is too crumbly, add a tiny pinch of cold water, but be careful not to add too much.
variation
You can make a whole wheat version by substituting half of the all-purpose flour with whole wheat flour. This will add a different flavor and texture to your crust.
FAQs
Can I use margarine instead of butter?
Yes, but the flavor and texture may not be as rich and flaky.How do I know when the pie crust is done baking?
The crust should be golden brown. You can also gently press the center; if it feels firm, it’s done.Can I make this crust ahead of time?
Absolutely! The dough can be made a day in advance and stored in the fridge or frozen for later use.