Golden Flaky Pie Crust: Foolproof Recipe with Step-by-Step Photos

Classic Pie Crust Recipe

🕒 Total Time: 55 minutes
🥧 Yield: 1 nine-inch pie crust

Description:

This classic pie crust recipe combines the rich flavor of butter with the flakiness of shortening, resulting in a perfect balance for your pies. The addition of lemon juice might seem unconventional, but it works wonders in ensuring a tender, flaky crust without adding any lemony taste. With detailed step-by-step photo instructions, even novice bakers can achieve pie crust perfection!

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Ingredients:

• 11 1/4 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup vegetable shortening
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold water

Instructions:

1. Preheat Oven: Preheat your oven to 220°C (425°F).

2. Prepare Dough: In a food processor, combine flour, sugar, and salt. Pulse briefly to mix. Add butter and shortening, pulsing until coarse crumbs form, about 30 seconds.

3. Add Wet Ingredients: Incorporate lemon juice and water into the mixture. Pulse until moist crumbs form.

4. Shape Dough: Turn the dough onto a work surface and divide it into two equal disks, each about 4 or 5 inches (10-12 cm) in diameter. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 1 day. You can also freeze the dough for future use.

5. Roll Out First Disk: Take one disk of dough from the refrigerator and roll it out. Place it into a lightly greased pie dish. A tip: rolling the pastry around the rolling pin and then unrolling it into the dish helps prevent breakage.

6. Brush with Egg Yolk: Separate an egg yolk from the white. Use a pastry brush to paint the pastry base with some of the egg yolk, leaving some for the pie lid. This creates a seal to prevent the bottom crust from becoming soggy.

7. Add Filling: Add your desired pie filling onto the pastry base. Whether it’s meat, vegetables, or fruits, the choice is yours!

8. Apply Top Crust: Roll out the second disk of dough and carefully place it on top of your pie. Dampen the top edge of the base with water to help seal the two layers. Use a fork to crimp the edges together.

9. Decorate: Trim excess pastry from the edges and roll out the scraps. Cut out decorative shapes, like leaves, and place them on top of the pie. Brush the entire top crust with a mixture of water and egg yolk.

10. Ventilation: Use a fork to poke holes around the pastry to allow steam to escape during baking.

11. Bake: Follow the baking instructions specific to your pie filling. For example, if making an Australian Meat Pie, pre-cook the filling and bake the pie at 220°C (425°F) for 15 minutes, then reduce the temperature to 180°C (350°F) for an additional 25 minutes, or until golden brown.

12. Serve: Once baked to perfection, remove the pie from the oven and let it cool slightly before slicing and serving. Enjoy your homemade, flaky pie crust masterpiece!

This detailed recipe with step-by-step photos ensures that even beginners can achieve pie crust perfection. Whether you’re baking a sweet fruit pie or a savory meat pie, this foolproof recipe will elevate your homemade pies to a whole new level of deliciousness. So roll up your sleeves, preheat your oven, and get ready to impress with your baking skills!