Do you ever eat a pie and fork out the filling, leaving the crust behind? In less than 15 minutes you can have 4 flaky pie crusts ready to bake or freeze and this crust is so good, you’ll be leaving the filling just to eat the crust! In fact, my seven-year-old did that tonight.
When I was little, we made the hour trip to go visit my great-grandmother. We didn’t get to go very often, but I remember her house and beautiful rose bushes even though I was quite young. My mother is an excellent baker and cook, but I never liked pie crust. Until I tasted this one. I had never eaten pie crust before and when I ate the entire piece of pie, crust included, my mom switched her recipe as fast as my great-grandmother could write it out.
And now I’m thrilled to share it with you. Be warned, this flaky pastry pie crust recipe is the best I’ve ever had. Like melt in your mouth going to eat the entire thing in one sitting, so grab a big ol’ fork.
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This Fiesta ware pie plate, made in the USA, is so pretty, I don’t know if I could store it in the cupboard. Pretty vintage looking pie plate–> http://amzn.to/1XcqjDi
This recipe is in The Made-From-Scratch Life, along with other old-fashioned family favorite recipes (grandma and great-grandma’s, because those ladies could cook), frugal and self-sufficient tips. The Made-From-Scratch Life book–> http://amzn.to/1HkzU3O
Pastry blender, seriously, this little tool is the secret to flaky pie crusts… and biscuits. http://amzn.to/1Xcsp62
If making things from scratch the old-fashioned way without chemicals and a ton of store bought ingredients, you’re going to love The Made-From-Scratch Life.
Included are my great-grandmothers and grandmother’s recipes with over 40+ tried and true recipes made without processed boxed ingredients, just from scratch the way grandma did it. P.S. check out the bonuses –> The Made-From-Scratch Life
4 cups flour (your choice, I used a blend of fresh ground spelt and soft white wheat on pastry setting of my flour grinder, but all purpose or pastry ground whole wheat if you don’t grind your own, more on grinding your own flour and choosing a grinder here)
1 and 3/4 cup lard (learn how to render your own lard), butter, or coconut oil (You can use any mixture you have)s
1 Tablespoon sugar (I use organic evaporated cane juice)
2 tsp. sea salt
1 Tblsp. Apple Cider Vinegar
1/2 cup cold water
Mix flour, sugar, and salt. Cut in lard, butter, or coconut oil. Note: In order to achieve flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.
Add your liquids
Chill for 15 minutes. Take out dough and divide into four equal balls. Wrap and freeze for later use or roll out and bake your favorite quiche or pie. I love this paired with a jar of my home canned apple pie filling for a quick from scratch dessert.
If you’re not baking today, take unbaked pie dough ball and wrap in plastic wrap. Toss in freezer. When ready to use, thaw flaky pastry crust dough in fridge overnight or on the counter for a few hours. Lightly flour surface, flatten dough ball with hand, and then roll to desired thinness.
When freezing, be sure to mark your dough. I also freeze sugar cookie dough and Christmas morning, mistakenly used sugar cookie dough for my pastry crust in a sausage quiche. My brother said, “Does this have maple flavored sausage? It’s sweet.”
It was edible, but not a mistake I’d like to repeat!
Featured on Traditional Tuesdays link-up. Lot’s of posts on traditional cooking and how-to’s.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.