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Flaky Pie Shell

Flaky Pie Shell recipe image
This classic flaky pie shell is the foundation of countless favorite desserts. Made with just four simple ingredients&# 226;ÂÂflour, salt, sugar, and cold butterâÂÂit delivers a tender crumb and a rich, buttery flavor that complements any filling. The key to success is keeping everything cold; the butter should remain in distinct chunks until baking, which creates steam pockets for that signature flaky texture. Whether you are making a traditional apple pie or a pumpkin masterpiece, this crust provides a sturdy yet delicate vessel. It is versatile enough for pre-baking with a custard filling or blind baking for a crisp base. With proper chilling and gentle handling, this homemade crust will surpass any store-bought version, bringing a touch of professional quality to your home kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 9
Calories: 402.4
Dietary: Vegetarian
Description
This classic flaky pie shell is the foundation of countless favorite desserts. Made with just four simple ingredients&# 226;ÂÂflour, salt, sugar, and cold butterâÂÂit delivers a tender crumb and a rich, buttery flavor that complements any filling. The key to success is keeping everything cold; the butter should remain in distinct chunks until baking, which creates steam pockets for that signature flaky texture. Whether you are making a traditional apple pie or a pumpkin masterpiece, this crust provides a sturdy yet delicate vessel. It is versatile enough for pre-baking with a custard filling or blind baking for a crisp base. With proper chilling and gentle handling, this homemade crust will surpass any store-bought version, bringing a touch of professional quality to your home kitchen.
Ingredients
  • 1 1/3 cup All-purpose flour
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Sugar
  • 4 tablespoon Cold unsalted butter, cut
Directions
  1. 1
    In a food processor, pulse the flour, salt, and sugar until well combined.
  2. 2
    Add the cold butter (and shortening if using) and pulse until the mixture resembles coarse meal with pea-sized particles of fat remaining.
  3. 3
    Drizzle ice water evenly over the mixture and pulse 8 to 12 times, just until the dough begins to form small clumps.
  4. 4
    Turn the dough out onto a clean work surface, scraping the bowl well to get all the bits.
  5. 5
    Using the heel of your hand, gently press the dough into the table with a few quick strokes to bring it together, then gather and flatten it into a disk about 4 inches in diameter.
  6. 6
    Wrap the dough disk tightly in plastic wrap and refrigerate for at least 4 hours or overnight to relax the gluten and chill the fat.
  7. 7
    On a lightly floured surface, place the chilled dough and flour the top. Press it into a 6-inch round to start.
  8. 8
    Using a floured rolling pin, roll the dough from the center outward into a 12-inch round, rotating and flipping the dough every few strokes to ensure even thickness and prevent sticking.
  9. 9
    If the dough sticks, loosen it with a spatula and dust with more flour. Pinch any cracked edges back together.
  10. 10
    Fold the dough round in half and gently lay it over a 9-inch pie pan, then unfold it.
  11. 11
    Ease the dough into the bottom and sides of the pan without stretching it. Patch any tears with small scraps of dough.
  12. 12
    Trim the edge with scissors so it overhangs the rim by about 1 inch. Fold the overhanging dough under and crimp decoratively.
  13. 13
    If pre-baking, prick the bottom with a fork. Line with foil and fill with pie weights, dried beans, or rice.
  14. 14
    Bake in a preheated 450ðF (232ðC) oven for 20 to 30 minutes until the edges are lightly golden.
  15. 15
    Remove the foil and weights. Bake for another 12 to 15 minutes until the bottom is golden brown and crisp.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 402.4kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 7.8g39%
Cholesterol 32.2mg11%
Sodium 3658.2mg153%
Total Carbohydrate 61.8g21%
Dietary Fiber 2.2g9%
Sugars 1.2g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie crust, flaky, butter, pastry, baking, dessert, crust, flour, homemade, pie shell, vegetarian, buttery, shortening, chilled, rolling pin, blind bake, tender, classic, easy, from scratch
Read it online: https://www.chefs-mate.com/recipe/flaky-pie-shell/