Hello, I’m Elise. Today, we’re going to prepare flaky pie dough recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Flaky Pie Dough Recipe
Flaky Pie Dough is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Flaky Pie Dough is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook flaky pie dough using 5 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Flaky Pie Dough:
- Get 20 oz pastry flour
- Take 14 oz shortening
- Take 6 oz water (cold)
- Prepare 2 tsp salt
- Prepare 1 oz sugar (optional)
Steps to make Flaky Pie Dough:
- Sift the flour into bowl. Add the shortening.
- Rub or cut the shortening into the flour. It should look like the fat particles (shortening) are the size of peas or hazelnuts.
- Note: if you continue to cut the fat in until it resembles cornmeal you will make a mealy pie crust which is used for wet pies or pies that have a lot of juice like fruit pies.
- Dissolve salt and sugar in the water.
- Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough!
- Wrap dough with parchment paper and then plastic wrap. Refrigerate for at least 4 hours.
- Note: dough might seem dry and crumbly initially but will come together during the refrigeration process.
- Note: 4 hours is minimum refrigeration time however if you have it wrapped well you can keep it this way for several days to a week or so.
- Scale portions of the dough as needed, roll out and place in pie tins.
- Scaling guidelines: 9 inch bottom crust -8 oz. 9 inch top crust -6 oz. 8 inch bottom crust -6 oz. 8 inch top crust -5 oz. These are just guidelines. Some bakers will use more or less depending on how thin crust is wanted and how experienced they are with rolling perfect rounds to eliminate excess scraps that are trimmed away.
- Rest the dough in the pie tins (preferably in refrigerator) after trimming for 20-30 minutes. This helps prevent crust shrinkage as it bakes. You can leave pie resting in tins covered in plastic wrap in refrigerator for several days to weeks or you can freeze for longer storage as needed. Just ensure it is covered in plastic wrap well so it does not pick up odors or flavors from fridge.
- Dock dough bottom to reduce chance of blistering. You can also use dried beans or pie weights on parchment paper placed on top of dough if you are pre-baking the crust. Thus is done for cream filled or chiffon pies where the filling is made separate and added to a baked crust. For pies that filling bakes in pie you don’t need to add pie weights,the filling will weight it down.
So that’s going to wrap it up with this exceptional dish flaky pie dough recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
