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For a single-crust pie, bake according to your pie filling’s instructions. For a double-crust pie, make a few slits in the top crust to allow steam to escape, then bake at 425°F (220°C) for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
💡 Tips for the Perfect Flaky Pie Crust:
- Cold ingredients are key: Keep your butter, water, and even your flour chilled before mixing. The colder the butter, the flakier the crust.
- Don’t overwork the dough: Mix until the ingredients just come together. Over-mixing activates the gluten and can lead to a tough crust.
- Use a light hand when rolling: Too much pressure can make the dough dense. Gently roll it out to avoid compressing the layers.
- Chill the dough: Resting the dough in the fridge makes it easier to handle and contributes to the final flakiness of the crust.
- Blind baking for custard pies: If you’re making a custard or cream pie, consider blind-baking the crust (baking it empty) for a crisp, golden base.
🥧 Final Thoughts:
This flaky pie crust recipe is the ultimate family secret, and it’s surprisingly simple! Once you master this basic dough, you’ll be making delicious pies for holidays, special occasions, or simply whenever you need a slice of homemade comfort. Whether you’re filling it with fresh fruit, creamy custards, or savory mixtures, this crust will hold up perfectly, delivering that satisfying crunch and buttery texture that makes every bite so memorable.
Give it a try — I promise, it’ll be your new favorite way to bake pies! 🍏🍒🧁
Do you have a favorite pie to fill this crust with? Share your pie creations below! 🍽
