I have often talked about my Grandma, as she was well known for her baking. She is the same grandma that passed down the Devil’s Food cake recipe that our entire family loves. I sadly don’t remember her as she passed away when I was only 3. But I have been able to inherit a lot of her recipes. One of my favorite recipes from my Grandma was her prefect flaky pie crust recipe!
This pie crust recipe is one that everyone in my family uses. It is known that come Thanksgiving there will be lots of pie all featuring the same crust! Why? Because it is the perfect flaky crust!
For years, I was lazy and would just buy a premade crust. Because it was easier. I mean seriously when you have a baby underfoot; why not just get a premade crust?
But a few years ago, I had my sister help me learn how to make my grandma’s pie crust recipe. And let me tell you, I can’t go back! The difference is amazing!
This crust comes out so light and flaky! And it has the best flavor that isn’t overpowering so your pie can really shine!
Flaky Pie Crust Recipe
The key to this flaky pie crust recipe is to ensure that all your ingredients are cold. And I’m talking really cold! We always put our Crisco into the fridge for a few hours before making this recipe to ensure that it is chilled enough. And the water, well we use ice water. Cold is key!
This allows the Crisco to form tiny pockets in the crust. And then when they are baked, it melts thus leaving the perfect air pockets for the flaky texture!
- 1⅓ cup Sifted flour
- ½ teaspoon salt
- ½ cup Crisco
- 3 Tablespoons ice water
- First you have to sift the flour to make sure it is light and fluffy.
- Then mix the flour and salt together.
- Cut in the Crisco.
- Sprinkle with water one tablespoon at a time. You don't want to just put all the water in at once. It will mess up the texture. Have patience and go one tablespoon at a time.
- Work the mixture into a ball with your hands. But don't overmix it. Just enough to lightly form the dough.
- Lightly flower a surface and then roll out the crust on the floured surface.
- Gently lay it into the pie pan and trim ½ beyond the edge of the pie plate.
- For a single pie crust then you can bake at 425 degrees for 10-15 minutes
For a filled pie, then you will add the filling. And make another pie crust (following the same recipe) for the top pie crust. Then crimp the edges together and bake according to the filled pie instructions.
For added perfection, if you are cooking a filled pie with this crust you can add a sugared crust. Take one egg white and whisk it. And then brush it onto the top of the pie crust.
Then sprinkle with sugar!
This helps the crust to bake evenly, prevents edges from burning, and gives it the perfect sugar coating top you have ever tasted!
Now the hardest trick is making this recipe enough that you can make it look beautiful! Just like my Strawberry Rhubarb Pie recipe, that I have been saving for the last 2 years. I haven’t published this recipe before because I have had to work on making my pie crust look beautiful. Well, I’m tired of waiting. I’ve made leaps and bounds, but still I’m only half as good as my sister! Now she can make a beautiful pie!
But don’t be discouraged if your pie crust doesn’t look beautiful! It is the taste that matters isn’t it? And believe me, you will love the taste! So you will be willing to put up with an ugly pie for a while until your skill improves.
What is the first pie you will make with this flaky pie crust recipe?
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