A new and improved pie crust recipe that yields flaky and tender results every time. This may become your new favorite pie crust!
Flaky and tender pie crust recipe
I have always used my go-to homemade pie crust for everything in the past. It is mixed with butter and shortening. It calls for vodka to help make it flaky.
I loved this recipe so much until I recently tried a different method for pie crust. This one also yields an incredibly tender dough that tastes buttery and flakes apart while remaining sturdy.
This dough can be used for any pie or tart. You can add sugar to make the pastry dough sweet or leave it out if you are making a savory pie.
How to get flaky pie crust?
Use a combination of butter, eggs, and water to create a flaky dough that is crisp yet tender.
The butter will melt during baking, creating little pockets of steam which add flakiness. Water makes the dough crispy and light while the eggs keep the dough soft and rich.
How to get a tender pie crust?
As I mentioned above, the use of eggs will make pie crust soft but using a combination of cake flour and all-purpose flour will also make the pie crust softer. Cake flour contains less gluten and we know gluten is what makes bread chewy.
How to make pie crust?
Step 1: Cut the butter into the flour
This recipe uses a combination of all-purpose flour and cake flour. Cake flour contains less gluten which will help keep the crust tender.
Cut cold butter into the flour with a pastry blender. You’re aiming for pieces that are smaller than hazelnuts but larger than peas. And don’t worry about trying to make all the pieces the same size.
Step 2: Mix in eggs and water
Add the eggs and cut them in until there is no loose flour in the bottom of the bowl.
You will need to add a few tablespoons of water as well. Mix the eggs in first then gradually add the water, one tablespoon at a time, until the dough comes together.
Step 3: Knead the dough
Turn the dough out onto a floured work surface and knead it just enough to get it to hold together. I like to use the heel of my hand and “smear” it together.
Divide the dough in half and flatten each half into a disk. Wrap them tightly in plastic wrap and refrigerate for 2 hours before using.
Tips for homemade pie crust
- As long as the dough is kept cold, it can handle overworking. This is why I suggest refrigerating it for 2 hours before rolling it out.
- If the dough shrinks back while rolling just pop it back in the refrigerator for 30 minutes and try again.
- Pie crust can be modified after it’s made. You can cut more butter and water in if you find the dough to be dry.
- You can also add more flour if you find the dough too sticky.
More recipes you’ll love
Adapted from Baking by James Peterson