Sam's Famous Flaky Pie Crust
This remarkable pastry crust is not only incredibly tender and flaky, but it's also unbelievably simple to make. A cherished family secret passed down from my father, Sam, this recipe was strictly reserved for family gatherings—so let’s keep it under wraps! Every Thanksgiving, Dad baked two delicious 'Libby's Famous Pumpkin Pies' and whisked up his renowned 'Apple Pie In A Bag' using this very crust. Now, it's my go-to for every pie I make. With just a few straightforward steps and ingredients, you'll have a pastry shell that impresses every time. Perfect for sweet or savory pies, you'll find it becomes a staple in your kitchen too. Enjoy the flavors of tradition while creating new memories!
8
Servings
N/A
Calories
5
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (sifted)
Sugar
1 1/2 teaspoons (none)
Salt
1 teaspoon (none)
Mazola corn oil
1/2 cup (none)
Cold milk
2 tablespoons (none)
Instructions
1
Begin by sifting the dry ingredients: flour, sugar, and salt directly into a sturdy pie pan.
2
In a separate measuring cup, combine the Mazola corn oil and cold milk. Use a fork to whip the mixture until thoroughly blended.
3
Pour the oil and milk mixture over the flour mixture all at once. Using a fork, gently mix until the flour is completely dampened and no dry spots remain.
4
With your fingers, firmly and evenly press the dough across the bottom of the pan. Gradually move the dough up the sides to create a uniform thickness without excessive fluting.
5
To add a decorative touch, lightly pinch the rim of the crust with your fingers to create a simple fluted edge, but remember not to create a high edge.
6
For a baked shell, prick the entire surface of the dough with a fork. Place it in a preheated oven at 425°F (220°C) and bake for 12-15 minutes until lightly golden. Allow it to cool before filling it with your preferred filling.
7
If you're making an unbaked shell, fill it as desired and bake at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until the filling is set and tests done.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who originally created this pie crust recipe?
The recipe was created by Sam, the author's father, and was a strictly reserved family secret.
What are the primary textures of Sam's Famous Flaky Pie Crust?
The crust is described as being remarkably tender and incredibly flaky.
How difficult is it to prepare this pastry shell?
The recipe is unbelievably simple to make with just a few straightforward steps and ingredients.
What are the main dry ingredients used in the crust?
The dry ingredients consist of 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of sugar, and 1 teaspoon of salt.
How should the dry ingredients be mixed into the pan?
The flour, sugar, and salt should be sifted directly into a sturdy pie pan.
Which specific type of oil is recommended?
The recipe calls for 1/2 cup of Mazola corn oil.
What liquid is combined with the corn oil?
The corn oil is mixed with 2 tablespoons of cold milk.
What is the best way to blend the oil and milk?
Combine them in a measuring cup and use a fork to whip the mixture until it is thoroughly blended.
How do you add the wet mixture to the dry ingredients?
Pour the oil and milk mixture over the flour mixture all at once.
What tool is used to combine the dough?
A fork is used to gently mix the ingredients until the flour is completely dampened.
How do you know when the dough is properly mixed?
The dough is ready when the flour is completely damp and no dry spots remain.
How is the dough shaped inside the pie pan?
Use your fingers to firmly and evenly press the dough across the bottom and up the sides of the pan.
Is a rolling pin required for this recipe?
No rolling pin is needed; the dough is pressed into the pan manually with your fingers.
How do you create a decorative rim on the crust?
Lightly pinch the rim of the crust with your fingers to create a simple fluted edge.
Should the edge of the crust be tall?
No, the instructions suggest avoiding the creation of a high edge when fluting.
What must be done to a shell before baking it empty?
You must prick the entire surface of the dough with a fork.
What is the oven temperature for a pre-baked shell?
The shell should be baked in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius).
How long does a plain pastry shell take to bake?
It takes between 12 and 15 minutes until the shell is lightly golden.
Should the baked shell be cooled before use?
Yes, the instructions state to allow the shell to cool before filling it with your preferred filling.
What are the baking instructions for an unbaked shell with filling?
Bake at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit.
At what temperature do you finish baking a filled pie?
The temperature should be reduced to 350 degrees Fahrenheit (175 degrees Celsius) until the filling is set.
Can this crust be used for savory dishes like quiche?
Yes, the recipe is perfect for both sweet and savory pies.
What famous pumpkin pie recipe was this crust paired with?
It was traditionally used for 'Libby's Famous Pumpkin Pies' by the creator's father.
What unique apple pie recipe did Sam bake with this crust?
Sam used this crust to make his renowned 'Apple Pie In A Bag'.
How many servings does this recipe yield?
This recipe provides enough crust for approximately 8 servings.
Is this recipe suitable for Thanksgiving?
Yes, it was a staple every Thanksgiving for the creator's family gatherings.
How much salt is required for the dough?
The recipe requires 1 teaspoon of salt.
How much sugar is required for the dough?
The recipe requires 1 1/2 teaspoons of sugar.
What is the first step in the preparation process?
The first step is sifting the dry ingredients directly into the pie pan.
How much flour is used in this recipe?
The recipe uses 1 1/2 cups of sifted all-purpose flour.