How To Make A Flaky Pie Crust | Buttery Pie Crust Recipe | Simply Mama Cooks

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welcome back everybody
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homemade recipes weekly so if you
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latest videos ok today I’m going to be
making a simple pie crust recipe that is
buttery and flaky sometimes I like to
use all butter sometimes I like to mix
it up and use half unsalted butter and
half butter-flavored shortening or lard
it definitely is up to you and what you
prefer either way it’s all good and
here’s how I do it okay
today I’m in my friend’s kitchen and I
am going to be using around 2 cups of
all-purpose flour to that I’ll add 1
teaspoon of salt and give that a good
mix by the way check the description
below because I actually think when
making this crust it’s better to weigh
your ingredients to get a more accurate
recipe but if you’re not those are
approximate measurements ok so now I’m
adding around 7 tablespoons of butter
flavored shortening now some days I skip
the shortening and use all butter here’s
another 7 tablespoons of unsalted butter
but like I said it’s up to you in this
pie crust I used all butter so use what
works for you now I’m just going to use
a dough cutter and just mix and combine
my butter shortening into the flour
mixture until it is nice and crumbly and
if you want to use a food processor that
works as well so once this is a crumbly
texture I’m now going to add 7
tablespoons of iced water and I mean
ice-cold I do notice when working with
pie crust it’s good to not overwork your
dough and to use cold ingredients like
the butter and the shortening and the
water make sure it’s nice and cold so
now I’m just going to use a butter knife
to sort of work in the water but like I
said earlier sometimes I use my food
processor and I will mix it or work it
until it starts to form a ball now
that’s when I’m using my food processor
as you can
here it’s starting to clump up and
that’s a good indication that it’s
combined well but when using my hands I
just sort of fold it and gently Pat it
into a ball this recipe will make two
9-inch pie crusts and I like to just
divide it beforehand
and then create a disc and cover it in
cling wrap and then I’m going to
refrigerate it
for one hour so today I’m going to be
making a pecan pie and here I have a 9
inch pie plate or pie dish and I’m
actually at a friend’s house I am a nut
free house so when she wanted pecan pie
she let me borrow her kitchen so here’s
my chilled by dough and typically when
I’m at home I like to use a silicone mat
and I like to add just a little
sprinkling of flour when I’m rolling it
out but today I’m at a friend’s house I
didn’t bring my silicone mat so I’m just
going to use this cling wrap and just
flour it and I’m just going to dust
lightly with flour you don’t want to
work in too much flour into your pie
dough and I totally forgot my rolling
pin so here I am going to use a roll of
cling wrap and it works do what you got
to do to make it work so I’m just going
to roll out my pie dough until it
reaches around 14 inches in diameter at
least maybe with a two inch overhang
from the pie plate that may vary
depending how thick you want your pie
dough to be but basically you do want to
be able to cover your pie plate set it
in there and fold a little bit around
the edges so now that my pie dough is
rolled out now I’m just going to lift it
from the counter carefully this dough is
tender and even though it’s cold once
you start rolling it out and working
with your hands it does warm up a bit
but I’m going to carefully and gently
flip it
on to my pie plate and because I’m using
the cling wrap it should be easy to peel
away you could also use parchment paper
that is another option to help you flip
it out onto your pie dish and not have a
mess because it does get sticky the more
you work with it it kind of gets tacky
when it warms up so now all I’m going to
do is just adjust the pie dough into the
plate and I don’t like to trim any extra
overhang I just like to fold it in we
love the crust but you can definitely do
what works for you I just sort of flip
it in there and make it look rustic it’s
basically what I’m doing once I’ve
adjusted all of the pie dough into the
pie plate I’m just going to sort of
crimp the edges with my knuckle you
could use a fork just to sort of press
in to make some sort of edge to this
this is what I like to do okay so now
that I have fixed the edges to this pie
dough I’m going to chill it in the
refrigerator for about 20 minutes and
today I’m using it for a pecan pie now
another thing to ensure a flaky pie
crust is to make sure that it’s cold so
once you handle it and work with it make
sure you chill it again before baking
now if you need to blind bake this pie
crust just make sure you put parchment
paper some beans that you have as
weights or some pie weights and bake it
in a preheated oven at 375 degrees
Fahrenheit for about 20 minutes to blind
bake it first so my pecan pie is done
I’m going to let it cool completely over
the course of six hours till it set but
I want to show you look how tender and
flaky and golden-brown this pie crust
comes out it’s absolutely delicious and
so is the pie and be on the lookout for
this recipe at some point I will be
posting but I also use this crust for my
silky sweet potato pie as well I will
link that recipe video below as
delicious as the fillings are two pies I
think the crust is
just as important okay so that was my
easy recipe I hope you guys found that
helpful and as you can see when I was
making a pie crust at my friend’s house
I could not find the rolling so I used a
roll of cling wrap it all works you can
make it work
either way the crust came out so good so
I hope you guys give this recipe a try I
hope you like it and thanks for watching
bye
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