The Best Flakey Buttery Pie Crust

Since this is a staple recipe I’m going to skip the normal jargon and dive head first into the recipe notes followed by the recipe. But if you’re interested in learning a little bit more about who I actually am (if this is your first time here, how dare you) then please check out my other postz.

Recipe Notes:
This recipe is for a single curst pie, meaning, one layer. If you would like two layers (a bottom and a top) then double the recipe (also known as a double crust recipe).

The reason why I like to use coconut oil is that it creates an even more tender and flakier crust (than using shortening) while the butter provides really great flavor.

Chilled fat is important because when the crust bakes, the steam from the cold fat is an aid in producing the flaky crust. Flaky is key here. We will do ANYTHING to get a flaky crust.

Chilled dough also is much easier to handle/ manipulate than warm dough.

Use a food processor because it allows the fat to break down more quickly without softening (as oppose to your hands or a pastry blender) You also want layers of fat & flour. Not all mixed into one. This helps with the layers of flakiness that you see in a great crust.

You may store dough in fridge for up to two days or in the freezer for up to a month. However if you do this you will need to let your dough sit for 30 minutes – 1 hour just so it is still cold, but soft enough for you to roll out.

The Best Flakey Buttery Pie Crust

Prep time:  45 mins

Cook time:  25 mins

Total time:  1 hour 10 mins

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Ingredients

• 1 cup + ¼ tsp AP flour
• 1 tbsp + 1 tsp granulated sugar
• 1 tsp salt
• 3 tbsp chilled coconut oil cut into ½ “ pieces
• 5 tbsp chilled butter cut into 5 pieces
• 4-6 tbsp ice water

Instructions

1. First in a food processor add your flour, sugar & salt. Pulse about 3-4 times so everything is mixed together.
2. Next add your chilled coconut pieces to flour mix. Pulse again about 6-8 times, just until the fat is almost all cut into the flour.
3. Add your chilled butter and pulse again for another 6-8 times until the butter is cut into the flour.
4. Next in a large bowl add your flour/fat mixture. Using a spatula add your 4 tbsp of ice water. Fold together with spatula until dough starts to stick together (you can clump some of it in your hand to see). If it is too crumbly, meaning you may have added a little too much flour, begin adding a ½ tbsp of cold water at a time, folding until dough forms.
5. Once the dough has begun to form, using your hands, working very quickly (as you don't want the heat from your hands to melt any of the fats) form a ball shape and then flatten into a 8" disk.
6. Tightly cover disk in plastic wrap and set in oven for about 45 minutes or until you are ready to make your pie.
7. minutes before you are ready, take dough out of fridge and let sit on counter.
8. On a well floured surface, using a rolling pin, roll the dough into whatever shape you desire (this will all depend on what type of pie you are choosing to bake.
9. Brush top of crust with a little bit of egg wash for a shinier look, or milk if you are wanting more of a matted appearance.

For a single crust pie (one layer) place pie in a 375 degree oven and bake for 30-40 minutes. Or until golden brown.

For a fully pre-baked pie place pie in 375 degree oven, place foil over pie using pie weights and bake for 25-30 minutes. Remove foil and weights and continue to bake pie for another 10-15 minutes until nice and golden.

For a partially baked pie, place pie in 375 degree oven, place foil over pie using pie weights and bake for 20 minutes. Remove from oven, pour filling in, and place pie back in oven for about another 10-15 minutes.

Follow your pies instructions on cooking/baking time (If you are using one of my recipes I will let you know in that recipe the baking time

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Interested in some hands on teaching for baking pies? And more details about the method that goes into baking a pie and perfecting a crust? Enroll in my Skillshare class where I teach you the step by step process in baking a solid foundation for a flaky pie crust as well as three recipe demonstrations to go along!