When people ask me what is my favorite dessert, I never give them a clear answer because I love them all! For me, no dessert beats a piece of pie with a scoop of vanilla ice cream. It’s the ultimate comfort food.
However, pie making can be daunting for some. It’s not easy to make a perfect pie in one try. So I’m here to help!
The type of pie you’re making will largely affect the crust you make. There are different crusts for different pies. Short crust pastry is flaky and buttery, perfect for custard pies, such as lemon meringue and fruit pies such as Apple or cherry. The best part about this pastry is that it’s very forgiving. Short crust pastry will turn out perfect even if you don’t follow instructions properly. On the other hand, American style pie crust has an extra layer of fat between the crust and the filling to keep it moist and tender.
There are many ways to make pie crusts, but this one is by far my favorite. I think it makes a better crust than almost any other way, and it takes less time. I like to use this recipe for making fruit filling with a lattice top.
Today you are going to learn how to make the perfect pie crust that comes out soft, flakey, and delicious! You won’t have to throw away anymore pies, because they came out hard or tough. The pie crust recipe I am sharing with you today, will make the perfect pie crust every time. I have the best tips for making this pie crust and would like to share them with you.
Tried and True Tricks for a Soft Flakey Pie Crust
- For a tender flakey crust, you will want to use a glass pie plate or if you prefer aluminum make sure they are dull and not shiny. Shiny pie plates reflect heat and the results are a soggy bottom pie crust. 😝
- I just recently learned an awesome way to a perfectly even cooked golden pie crust every time. Are you ready for it? A pizza stone! You read this correctly, a pizza stone. I promise you they are not that expensive at all and well worth the money. You will never have Soggy Pie Crust Again! You set your pie plate right on the stone and let it works its magic.
- You should measure your flour by first stirring a bit before you put it in your measuring cup. Over fill your measuring cup and then sweep the excess flour off with a curved spatula or you can use the flat edge of a butter knife.
- To prevent puffing up of the pastry while baking it, thoroughly prick holes in the bottom and sides.
- To prevent your dough from becoming tough, do not overwork it! Handle it as little as possible.
- If you would like to flute the edges of your pastry simply place thumb and index finger about 1 inch apart on outside of raised edge. Use your other index finger to push pastry toward outside, continuing around edge. Repeating this motion will form a beautiful edge. You can also take the tines of a fork and press down on the edges all away around the pastry to form another unique design.
Some people think that making a homemade pie crust is a big deal, but honestly it’s not and I promise you it will be well worth the effort.
Homemade pie crust taste so much better than the store bought ones. It is soft, flakey and oh so delicious. Besides, the pie crust recipe I am about to give only has 4 ingredients! And it is for Single Crust, Double Crust, and Deep Dish Double Crust. Which happens to be my favorite.
If you follow my above tips, you will be making delicious pie crust that your family will rave about. Now that you know the tricks, get baking!😉
To get the recipe go to DONNA’S “NEVER FELL PIE CRUST” for your best Apple Pie ever!
P. S. Before you go…
I have a product for you if you want to make a beautiful pie curst. I have one it’s called A Pie Crust Silicone Protector. I wished I would have known about this years ago! If you want to shop online for one, go to Amazon and get you one. Great investment! Here’s a picture of what it looks like.