Easiest Flaky Pie Crust Ever

[moldy]

I've baked for a long time, but could never make a decent pie crust.  I didn't like spending $3+ for the refrigerated ones, but I did.  I tried all the 'expert' recipes - from Cook's Magazine and others - with no success.  Finally, I used Mom's recipe.  I mean, it didn't have lard or butter, or weird ingredients, so how good could it be?  Of course, all her pies were fabulous.  Lesson from all this:  I should have just listened to Mom.

2 cups flour
1 tsp. salt
1/2 cup oil
1/4 cup + 1 tblsp.  ice water or milk

Roll out between wax paper.  Makes 2 crusts.

[themotherhen]

I use a similar recipe and it rolls out beautifully! Mom does know best

[Deleted]

You can't make good pie crust without lard. Grandma said so. smile....James

[mollymckee]

Nov 7, 2015 5:04:00 GMT @jwal10 said:

You can't make good pie crust without lard. Grandma said so. smile....James

That's home rendered lard, the store stuff is nasty.

[willowgirl]

Is that, like, cooking oil? I'm surprised it would make a flaky crust. Always thought the flakiness came from cutting the butter into the flour. I'm not gonna argue with success, though! :-)

My second MIL taught me to make a good pie crust, bless her soul. She's been gone for a few years now, but I still use her recipe, and remember her fondly.

[Deleted]

cx.aos.ask.com/question/aq/700px-394px/lard-made_f8454d2c227a9386.jpg

[mollymckee]

I think butter is next to lard for flakey pie crust. When we no longer had our own pigs I bought a pound of lard at the store. If that is all you can get, use butter!

[moldy]

I've only used oil so far, and yes, it turns out flaky. I probably will melt some lard and try that in place of the oil next time. I home-render lard from our pigs, so it's cheaper than oil for me.

[ketoriverfarm]

I use crisco and ice cold water. Also chill the dough at least 30 minutes before rolling out.

[Maura]

I use butter but substitute some of the butter with olive oil. Pie crusts are so much easier to work now that I add the oil.

[Deleted]

Cut the lard in, no melting, room temp....James

[shin]

Nov 7, 2015 2:32:15 GMT moldy said:

I've baked for a long time, but could never make a decent pie crust.  I didn't like spending $3+ for the refrigerated ones, but I did.  I tried all the 'expert' recipes - from Cook's Magazine and others - with no success.  Finally, I used Mom's recipe.  I mean, it didn't have lard or butter, or weird ingredients, so how good could it be?  Of course, all her pies were fabulous.  Lesson from all this:  I should have just listened to Mom.

2 cups flour
1 tsp. salt
1/2 cup oil
1/4 cup + 1 tblsp.  ice water or milk

Roll out between wax paper.  Makes 2 crusts.

Yes that's almost the recipe I use. I always wondered why folks were always having trouble making flaky pie crusts. A hand me down too.

I do like doing the work to have a flaky buttery crust for some pies but the above type is the reliable mainstay and the easy one!

[terrilynn]

Thats my moms recipe too!! She always uses the milk instead of water and she has the flakiest pie crust I have ever tasted.

[Skandi]

I use butter, or lard or any solid fat, I also add a egg yolk. so flour, fat, salt, water and an egg yolk, can't give quantities as I'm not that kind of cook!

[PNP Katahdins]

I just used a similar oil crust recipe for pumpkin pie. I don't make pies much since they disappear so fast; cobblers and bars last a little longer.

The oil crust has the bonus of the pie pan being easy to clean up afterwards, no hard crust baked on. Yay! Next up is an apple pie with crumble topping.

Peg

[bowdonkey]

Thank you ladies!

[my3boys]

Just seeing this. Thank you!

[chickenista]

I use the Hot Water Pie Crust.
Butter and boiling water.
Flaky, flaky, flaky.
No trying to roll it out and keep it cold etc..
Just mush it into shape and let it cool.
Perfect every single time.
allrecipes.com/recipe/12615/hot-water-pie-crust-i/
And when I am making quiche, I add in dried onion and thyme. Oh my.

[feather]

An old thread and a good one.

Traditionally I made pie crusts with lard or crisco, sugar, salt, all purpose flour, then wet it with cold water, rolled it out.

I found three recipes I don't want to lose, for fat free pie crusts. I haven't tried them yet but I sure hope one of them works out for us.
happyherbivore.com/2010/09/pie-crust/
first one is made with whole wheat pastry flour.
helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free-oil-free.html
second one made with almond flour.
blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html
third one made with quick oats and sorghum flour or ww pastry flour.

Without oil in them, I doubt flaky will be part of the picture.

[Deleted]

Ok have anyone made use of a hard boil egg yoke.

Basic recipe but cut the fat =to one yoke weight (per crust)
The yoke should be as cold as your fat. And broken into fine crumb once it's crumbly toss in with a portion of your flour for the crust. Set aside.

Ok now make your crust as normally but before you add the water add the flour dusted yoke work it lightly and bind the dough with the water. Treat it as normal crust dough.

[dustawaits]

I make mine with coconut oil. Very flaky, very golden.