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Four flavor pie to incorporate four different kinds of pie filling! 

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Four flavor pie to incorporate four different kinds of pie filling! 

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Confused about which pie to prefer for the Thanksgiving feast? Don't worry as I have an amazing option for you. Try four flavor sheet pan pie for Thanksgiving this year. I'm sure this dish will astonish all die-hard pie fans at the holiday dinner. It's a ravishing combination of four different flavors in just one pie. It's so delicious that no one would want to skip it. So, expect not to have it in your Thanksgiving leftovers.

Four flavor sheet pan pie has a common crispy pie crust with four different flavored fillings in it. It has apple pie, sour cherry pie, pumpkin pie, and pecan pie. You can try some other pie filling if you wish. Try to keep the crust thick by using three pie crust sheets as the base. Press the remaining strips of the pie crust along the edges to thicken the rim. Remember to slit the top crust of the apple pie to even out the steam.

Wanna try the four flavor sheet pan pie recipe? As it has four different flavors, it might seem a bit fussy. But, trust me! It's super simple and will not take much of your time. The equipment for this recipe is easy to handle. Read the lists of equipment and ingredients to make sure they're available at hand.

1. Pumpkin Parfaits- Want to make a delicious pumpkin dessert this pumpkin season? Try pumpkin parfaits. This delicious dessert is layered with a cream cheese mixture and a pumpkin mixture. Both these mixtures have a touch of orange juice to make it refreshing.

2. Butter Brickle Cookies- Butter brickle cookies are crispy cookies filled with buttery goodness. These cookies are flavored with butter, vanilla, and sugar. These cookies are crunchy on the outside and chewy inside and are filled with toffee bits.

3. French Apple Tart- The French apple tart is your classic recipe for Thanksgiving. This is a beautiful dessert with apples designed in a pretty pattern. The apples along with the delicate crust, apricot glaze and spices make it the perfect dessert.

4. Pumpkin Pie With Walnut Crust- Ditch your usual pie crust and replace it with a delicious walnut crust for Pumpkin pie. The walnut crust give the smooth creamy pumpkin filling a crumbly texture and nutty taste. There are also all the holiday spices to warm up your heart.

What Equipment Will You Need For Four Flavor Sheet Pan Pie?

Bowl- Use a bowl to whisk together all the ingredients of the pie filling. The size of the bowl depends on the quantity of the pie filling.

Saucepan- You'll need a saucepan to cook the apples for apple pie and to prep the sauce for the sour cherry pie.

Spatula- Stir the ingredients of pie filling in the saucepan or the bowl using a spatula.

Spoon- Use a spoon to add pie fillings to the pan for four flavor sheet pan pie.

Parchment paper- Lay the pie crust dough (to cover the apple pie and cherry pie) on the parchment paper before using them in the recipe.

Whisk- Use a whisk to combine the pie filling mixtures.

15×21 inch pan- Prep your pie crust on a 15×21 inch pan and spread all the four flavored pie fillings in it.

How Much Time Do You Need To Make Four Flavor Sheet Pan Pie?

What Ingredients Will You Need For Four Flavor Sheet Pan Pie?

Crusts:

Pie crust- You'll need about four pie crusts for this recipe. So, make sure you have about 28 ounces of refrigerated rolled pie crusts. You can also get two 14.1-ounces pie crust packages from your nearby store.

All-purpose flour- Use all-purpose flour for dusting the surface while rolling the pie crusts.

Large egg- A large beaten egg is required to brush the outer surface of the pie crust. The beaten egg glazes the pie crust and makes it golden and crispy.

Sugar- You can use turbinado sugar for icing the pie. It's drier, coarser, slightly richer in flavor than the regular sugar.

Apple Pie:

Apples- Peel, core, and slice two pounds of apples for apple pie filling. You can use mixed apples like Granny Smith apples, Gala and Mcintosh apples, and any other according to your choice. Make sure the apple slices should be ¼-inch thick.

Sugar- Use a one-fourth cup of granulated sugar to add sweetness to the apple pie filling. Granulated sugar dissolves comparatively better and has more flavor.

Lemon juice- You want a zesty twist in the apple pie? Then add a tablespoon of lemon juice to the pie mixture.

Butter- To give a smoother texture and a better flavor. Melt about four tablespoons of butter and use it in the apple pie filling. Prefer using unsalted butter over salted butter. But if you use salted butter then make sure you add less salt to the pie.

All-purpose flour- All-purpose flour will give some thickness to the filling and make the apple pie look creamier.

Cinnamon- Add just a three-fourths spoon of ground cinnamon to add spiciness along with a mild sweetness to the apple pie filling.

Kosher salt- Add kosher salt to enhance the flavor.

Sour Cherry Pie:

Cherries- Drain two cups of jarred sour cherries and also reserve a three-fourths cup of cherry juice from the jar to add cherries along with extra cherry flavor for cherry pie.

Cornstarch- Cornstarch thickens the pie filling while maintaining the natural flavors of the pie. Two tablespoons of cornstarch are enough for this pie.

Sugar- Add sweetness to the sour cherry pie filling by adding a one-fourth cup of granulated sugar.

Pumpkin Pie:

Pumpkin puree- Use canned pure pumpkin puree to add pumpkin flavor to the pumpkin pie.

Milk- Milk gives a sort of body to the pumpkin filling. It also gives depth to the flavors. Add a two-thirds cup of evaporated milk to the pumpkin puree to make the pie filling.

Sugar- Add granulated sugar to give sweetness to the pie filling. Add a half cup of granulated sugar to the pumpkin pie filling.

Pumpkin pie spice- Spice up the pumpkin pie by adding a teaspoon of pumpkin pie spice for the recipe.

Egg- Whisk the pumpkin pie mixture with a large to have a nice smooth and creamy texture of the pie.

Pecan Pie:

Sugar- For pecan pie, add sweetness by adding a half cup of packed light brown sugar to it, Light brown sugar adds sweetness along with color in the pie filling.

Corn syrup- Add a half cup of light corn syrup to give a nice thick texture to the pie filling and to strengthen its flavor.

Butter- Add more smoothness and flavor to the filling, add about four tablespoons of unsalted butter to it. Make sure you melt the butter before using it in the recipe. You can also use the butter to toast the pecan halves.

Vanilla- Add vanilla flavor to the delicious pecan pie filling. Add a teaspoon of pure vanilla extract to spark your pecan pie with vanilla flavor.

Eggs- Use about two large eggs to make the pecan pie filling creamier and velvety. You can brush the beaten eggs on the crust to make it fluffy and crispy.

Kosher salt- Add kosher salt to, obviously, enhance the flavor.

Pecan halves- Add a three-fourths cup of toasted pecan halves in the pie filling mixture.

Steps To Make Four Flavor Sheet Pan Pie

Roll out the three pie crusts on a lightly floured surface and stack each crust on top of each other. Now, layer this thick dough at the bottom and press it lightly across the sides and edges of the baking pan. Refrigerate it for about 30 minutes until it's ready to use. Reserve some of the pie crust to top the pie. For that, cut out the dough in half to have two 7×9 inch pieces. Also cut 1-inch diagonal strips for cherry pie. Place these strips on the parchment paper until used.

2. Toss Apples With Zesty And Sweet Flavors

Prep the apple pie first! Toss sliced apples in a medium-sized bowl with lemon juice and sugar. Add apples to a large skillet containing butter over medium heat. Cook these apples for about 10 minutes until they're tender. Add cinnamon and salt. Cook until it thickens for about 1 minute or so. Then, keep it aside to let it cool completely.

3. Whisk Sour Cherries with Cherry Sauce

Add a one-fourth cup of cherry juice to a saucepan over medium heat. Add cornstarch and whisk until smooth. Add the remaining cherry juice to the pan along with sugar and bring it to a boil. Whisk constantly for about 30 seconds until it's thick and glossy. Transfer this sauce over the cherries in a medium-sized bowl. Gently stir them to coat all the cherries with cherry sauce. Then, let it cool.

4. Combine Pumpkin With Egg, Sugar, and Spices

In a medium-sized bowl, whisk the pumpkin with evaporated milk, pumpkin pie spice, sugar, and egg. Combine them all together to form a smooth pumpkin pie filling. Leave it aside to cool completely.

5. Fold Pecans into Smooth Syrup And Butter Mixture

Add brown sugar, corn syrup, eggs, vanilla, a pinch of salt, and butter to a medium-sized bowl. Whisk them together to combine until they form a creamy smooth filling. Stir in pecans and set the bowl aside to cool.

6. Spoon in All Pie Fillings

Prick the bottom of the pie crust with a fork and visualize the pie crust divided into four quadrants. Now start by adding the apple pie filling to one of the four quadrants. Spread it and then move counter-clockwise and pour the pumpkin filling right under the apple pie filling. Spoon the cherry filling right next to the pumpkin filling and spread the pecan pie filling in the remaining quadrant.

7. Bake and serve

Cover the apple pie quadrant with the reserved rectangular pie crust. Place the pie strips on the cherry pie quadrant diagonally. Brush the edges of the pie and the dough on top with a beaten egg. Sprinkle some icing sugar on top and cut small decorative slits in the apple pie crust. Now, bake this pie in the preheated oven (350 F) for about 55 minutes to 1 hour.

Nutritional Information

How Will Four Flavor Sheet Pan Pie Look and Taste?

The Four flavored sheet pan pie is a Thanksgiving dessert extravaganza. It has four different pie flavors. The apple pie has a crispy golden crust and savory apples mixed with mildly sweet sauce. The cherry pie has delicious crispy strips of the pie crust and a sour cherry pie inside. The pumpkin-flavored pie is super creamy and thick. This sweet pie contains the goodness of milk and egg too. The pecan pie, of course, is filled with a nutty flavor with a punch of vanilla essence in it. This Thanksgiving pie is a perfect chorus of the four most enjoyable sweet flavors.

Recipe Card

Four Flavor Sheet Pan Pie Recipe

If you tried this Thanksgiving dessert, comment below your thoughts about it. Try out our other Thanksgiving recipes too.

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Sweet And Delicious Four Flavor Sheet Pan Pie Recipe - TheFoodXP

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Four flavor sheet pan pie has a crispy pie crust with four pies of different flavors in it. It's a perfect Thanksgiving dessert with a combination of apple pie, cherry pie, pumpkin pie, and pecan pie. The apple pie is topped with a crispy crust and filled with savory-sweet sauce.

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Fruit Fillings
Can be made from frozen, canned, fresh, or dried.
Example: Apple Pie
Frozen→ Most common; frozen at peak freshness; left raw or parboiled after picking; mixed with sugar and juices to create filling; completely defrosted before use
Canned→ Prepared for use in can; typically packed in water or juice; "solid pack" indicates dried fresh fruit; solid pack contains more fruit and less sugar; solid pack is preferred for pie filling because more sugar can be added later to thicken the filling.
Dried→ Must be soaked in water to restore moisture; typically boiled to restore plump nature; soaked in cold water and cooled before usage in the pie; water is strained, thickened, flavored, and then combined with fruit to create filling.
Fresh→ Best choice for strong flavor; higher is cost; 65-70% of the fruits weight will be added in water; cooked fruit method or cooked juice method can be used; fruits need to be softened before usage.

Cream Fillings
Simple to create and made into a thick, pureed texture. Topped with meringue.
Example: Coconut cream pie
→Made with milk, eggs, sugar, salt, shortening, and flavoring.

Soft Fillings
Uncooked soft filling that is known to be the most difficult to perfect.
Example: Pumpkin Pie
→ Common mistakes are soggy crust, watery filling, and runny filling that did not bind with cornstarch
→Typically baked at 400 degrees for the first few minutes and followed by decrease temperatures over the following several minutes.
→Readiness is checked through shaking the pie to secure solidity or through pushing a knife through the center.

Chiffon Fillings
Light and fluffy filling that is another filling (fruit or cream) folded into a meringue.
Example: Lemon Chiffon Pie
→ Combined with gelatin to thicken
→ Folded and whipped until thick peaks form
→Topped with whip cream

Meringues
Mixture of egg whites and sugar that are often used as toppings or mixed into other fillings.
Example: Lemon Meringue Pie
→ Can be stiff or soft
→ 1:1 ratio of egg and sugar
→Three types of meringue are common, Swiss, and Italian
Common→ When the topping needs to be held for longer time periods, the ratio becomes 1.5:1 with sugar increasing.
Swiss→ Egg whites and sugar are warmed prior to beating; after heated to 110 degrees, beating will occur and the soft and sturdy mixture will be produced.
Italian→Sugar, water, and cream of tartar are heated to 242 degrees and then cooled to 220 degrees, when the egg whites are added; beating then takes place and a buttercream like meringue is produced.

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Pie Crust Recipe - How to Make Flaky Butter Pie Crust | Allrecipes.com

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Learn how to make a perfectly buttery, flaky pie crust from scratch using this in-depth tutorial and video. This page includes all of my best success tips, lots of step-by-step photos, and a thoroughly detailed recipe. Millions of readers have been using this helpful guide since 2015. Master this crust recipe and the rest will be as easy as... eating salted caramel apple pie!
For a baker, there's nothing more satisfying than making a pie completely from scratch. Pies are often made for special occasions, and there's a good reason for that: they're time consuming. This shouldn't scare you! It should intrigue you. If you've ever felt intimidated about making homemade pie crust, I'm here to walk you through it and cheer you on. If I can do this, you can do this.

Pie crust is the foundation for so many delicious desserts (plus savory pies and quiche), so once you build up your confidence in making a crust, you're opening a door to an entire baking category. And that's exciting! Whether your favorite pie filling is apple pie or creamy banana cream pie, or even eggs & cheese, the success of the overall pie can really hinge on the quality of the crust.
You wouldn't hang a beautiful piece of art or favorite photo in a terrible frame, right?
Today I'm teaching you everything about making a buttery, flaky pie crust. This is my absolute favorite pie crust recipe and one of the most popular recipes on this website.

With all the recipe testing that goes into publishing the many pie recipes on this website and in my cookbooks, plus my annual Pie Week, it's not an understatement to say that I have made a LOT of pies. Along the way, I've learned what works and what doesn't, and I'm happy to share it all with you.

Start With These 5 Ingredients

The ingredient list for pie crust is short & simple:

1. Flour: Start with quality flour. Did you know that not all all-purpose flours are equal? King Arthur Unbleached All-Purpose Flour is my go-to for not only pie crust, but for everything. (Not working with the brand, just a true fan!) Why? Its high protein level: "At 11.7% protein, it tops ordinary American all-purpose flours by nearly 2 percentage points." What does this mean? Baked goods rise higher and stay fresh longer.

2. Salt: Enhances the flavor.

3. Butter: For that unparalleled buttery flavor and flaky layers.

4. Vegetable Shortening: For structure and stability. More on this below.

5. Ice water: Liquid brings the dough together. Some recipes call for half water and half vodka, because alcohol doesn't promote gluten formation, which helps the crust stay flaky and tender. Basically, it's a gift to anyone who accidentally overworks dough. If you want to try using vodka, use 1/4 cup (60ml) each cold vodka and cold water in this recipe.

You can use this pie dough for so many recipes beyond a traditional pie, too, such as mini pecan pies, mini fruit galettes, apple hand pies, and homemade brown sugar cinnamon pop tarts.

Is Pie Crust Better With Butter or Shortening?

I use BOTH shortening and butter in this pie crust because they work together to make the BEST crust. Buttery, flaky, and tender: the pie-fect trifecta.

What does butter do? Butter adds flavor and flakiness.

What does shortening do? Shortening helps the dough stay pliable, which is helpful when you're rolling and shaping it. Plus, shortening's high melting point helps the crust stay tender and maintain its shape as it bakes. Have you ever had a butter pie crust lose its shape completely? Shortening is "shape insurance." 😉

If you don't want to use shortening, try this all-butter pie crust instead. Let's compare:

Using all butter creates a lighter-textured crust and this is due to the butter's water content. As the crust bakes, the butter's water converts to steam, lifting up the dough and creating flaky layers. But because of all this butter, the crust doesn't usually have a perfectly neat-edge/shape compared to the shortening and butter combination.

Both crusts taste buttery and flaky. But overall, this butter-and-shortening crust wins in terms of texture and flavor; AND, if you follow the pie crust recipe carefully, it holds shape too.

The Secret to Perfect Pie Crust: COLD

The refrigerator is as important as the oven when you're making a homemade pie.

Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fats from melting before the crust hits the hot oven. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers, as explained above. Warm fats will yield a hard, crunchy, greasy crust instead of a tender, flaky crust.

The colder the ingredients, the easier your pie crust is to work with, and the better it will turn out.

Two Tricks to Start as Cold as Possible:

1. I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is still a little bit frozen and very, very cold. Simply keep the shortening in the refrigerator.

2. Mix the dry ingredients together in a large bowl (the flour and salt). Place the bowl in the refrigerator or freezer while you get the rest of the ingredients ready.

These Step-By-Step Photos Will Help

Take the butter and shortening out of the refrigerator. Cube the cold butter and measure out the cold shortening. Give the shortening a little chop-this is actually optional because, truly, the shortening is quite soft even when cold so it's easy to mix in.

Now it's time to combine everything. Add the butter and shortening to the dry ingredients, and use a pastry cutter (or 2 forks) to cut in the fats. Some pie crust recipes use a food processor for this, but I don't recommend it, because it can lead to overworking the fats into the dough, cutting them up too small-which means you'll need less water and your dough will fall apart. In this step, you're only breaking up the cold fat into tiny little flour-coated pieces; you're not completely incorporating it:

Cut in the fats until the mixture resembles coarse meal-crumbly with lots of lumps, as you see above. You should still have some larger pieces of butter and shortening when you're done.

From a cup of ice water, measure out 1/2 cup (120ml), since the ice has melted a bit. Drizzle the cold water into the dough 1 Tablespoon (15ml) at a time, stirring after every Tablespoon has been added.

You'll add just a little water at a time so that you don't accidentally add too much. Stop adding water when the dough begins to form large clumps. I usually use 1/2 cup (120ml) of water, but if the weather is humid, you may not need as much, and if the weather is really dry, you may need a little more.

If too much water is added, the pie dough will require more flour and become tough.

If too little water is added, you'll notice the dough is dry and crumbly when you try to roll it out and handle it.

You want the dough to clump together, but not feel overly sticky. Once the dough is clumping together, transfer the dough to a floured work surface.

Using floured hands, fold and smush (yes, that's the technical term) the dough into itself, forming the dough into a ball. Your hands are your best tool, just like when making homemade puff pastry.

The ball of dough should come together easily. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue forming the dough with your hands. If it feels too sticky, sprinkle on more flour and then continue forming the dough with your hands.

Once your ball of pie dough has come together, use a sharp knife to cut it in half:

This is enough dough for 2 pie crusts. You can use both crusts for a double-crust pie, like chicken pot pie and strawberry rhubarb pie; or, if your pie doesn't require a top crust, like coconut cream pie, brownie pie, and lemon meringue pie, save the second pie crust for another pie. You can also roll out the second dough and use cookie cutters to make an easy pie design, like on this pumpkin pie.

Success Tip: Visible Specks and Swirls of Fat in Pie Dough

Take a look at the inside of the dough where you just sliced it. You want to see pieces of butter and flaky layers throughout the pie dough. These specks and swirls of butter and shortening will help ensure a flaky pie dough. They are a GOOD thing!

Now your pie dough is ready for a rest in the refrigerator. Flatten each half into 1-inch-thick discs using your hands. The disc shape makes it easier to roll out. Wrap each disc tightly in plastic wrap.

Refrigerate for at least 2 hours or up to 5 days.

Can I Freeze Pie Dough?

Yes, absolutely, and I encourage it! Pie crust freezes beautifully, so it's a great thing to make ahead of time. Store the tightly wrapped discs of pie dough in the freezer for up to 3 months.

If you know you're going to want several pies around the holidays, or when your favorite fruit will be in season ( cherry pie, anyone?), you can cut down on the amount of time it takes to make pies from scratch the day you want them by making several pie crusts in advance and freezing them.

Thaw the pie crust dough overnight in the refrigerator before rolling it out. It will be extra cold, which is a great starting point.

How to Roll Out Pie Crust

After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you're ready to roll it out. You'll need a clean work surface, a rolling pin, and some flour. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough-don't press down too hard on the dough; you're not mad at it!

When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go:

Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it's not sticking to your work surface. Sprinkle on a little more flour if it's sticking. Roll, turn. Roll, turn.

Do you see that beautiful marbling of the butter and shortening throughout the dough? Flaky layers, here you come!

Success Tip: If you notice the dough becoming a lopsided circle as you're rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle:

Roll the dough into a thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. You want enough crust to have some overhang so you can make a decorative edge.

Your pie dough will be about 1/8-inch thick, which is quite thin.

Success Tip: Since your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. It's helpful to watch how I do it in the video below.

Make sure the pie crust is pretty well centered in the dish, with some overhang all around the sides. Tuck the crust into the pie dish, gently pressing it to the interior all the way around-no air bubbles.

Trim dough around the edges if there's excess dough in some spots-you want about 1-inch overhang. After you add your pie filling and top crust (such as a lattice pie crust), fold overhang back over and pinch the top and bottom crusts together. Now you can create a pretty edge, such as fluting or crimping.

Fluting with fingers: To flute the edges, use a knuckle and 2 fingers to press around the edges of the pie crust, to give it a beautiful and classic scalloped look, like this apple pie.

Crimping with fork: You can also use a fork to crimp the edges, like I do with this peach pie.

Your pie crust is ready to bake! Follow your pie recipe's instructions from here; some recipes may call for a fully baked crust, and some may call for a partially baked (par-baked or blind baked) crust. You can read a tutorial on that here in this How to Par-Bake Pie Crust post. And some recipes, like this blueberry pie, don't require baking the crust at all before adding the filling, because the pie bakes for so long; just spoon/pour the filling right in.

Your pie recipe might call for an egg wash on the dough and for that, use a pastry brush. And if you bake a lot of pies, this list of Best Pie Baking Tools will be helpful for you.

Troubleshooting Pie Crust
Gently work ice water drops and flour into your crumbly pie dough to bring it back together:
Blind Baking Pie Crust

If your pie recipe requires a fully baked or par-baked pie crust before adding the filling, follow the directions and success tips in this How to Par-Bake Pie Crust guide. You need 2 packs of pie weights, which are metal or ceramic beads that serve to weigh down the crust to prevent the puffing/shrinking. You could use dried beans instead. Whichever you choose, be sure to line the crust with parchment paper, then fill the empty pie crust shell with the weights prior to baking. Without pie weights, the dough will puff up, and then shrink down the sides.

Pie Crust Success Tips

1. Use a glass pie dish. I prefer using a glass pie dish when I make pie. Why? Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you'll be able to see when the sides and bottom of the crust have browned.

2. The refrigerator is pie dough's best friend. Keep everything cold every step of the way: ingredients, the bowl, and the dough before rolling. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is.

3. Keep dough cold when rolling out: Warm pie dough is unworkable. If the dough becomes too warm when you're rolling it out, stop what you're doing, pick it up as gently as you can, put it on a plate or small baking sheet, and then cover and refrigerate it for 10-20 minutes.

4. Protect the crust edges from burning: Use a pie crust shield to prevent the edges from burning. A shield keeps the crust edge covered, but the center of the pie exposed, protecting the edges. I usually just make a pie shield out of a piece of aluminum foil. Take a piece of aluminum foil and fold it in half. Cut out a half circle. When you open it back up, you'll have a square of foil with a circle cut out of the center. If you notice the edges of your pie crust are browning before the pie has fully baked, carefully and gently place the foil over the top of the pie, centering the cut-out hole over the pie. Carefully (obviously it's very hot!) and lightly tuck the sides of the foil around the pie crust edges, then let the pie finish baking.

5. Create a beautiful topping: For designing the top crust, see How to Lattice Pie Crust, How to Braid Pie Crust, or these Pie Crust Designs.

For more pie crust inspiration, see my graham cracker crust and homemade chocolate pop tarts (with a chocolate crust!).

Homemade Buttery Flaky Pie Crust Recipe

Author: Sally

Yield: 2 pie crusts (1 lb, 8 ounces dough total) 1x

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Homemade Pie Crust Recipe & Video - Sally's Baking Addiction

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Learn how to make a perfectly buttery, flaky pie crust from scratch using this in-depth tutorial and video. This page includes all of my best success tips, lots of step-by-step photos, and a thoroughly detailed recipe. Millions of readers have been using this helpful guide since 2015.

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Blink Baking

Pie dough is baked for a short period of time before it is filled

Steps:

1. Roll out dough to desired thickness and place in pie pan

2. Put small holes in pie dough so steam can escape to prevent the dough from rising when baking

3. Cover the dough with parchment paper and press paper down against the edges and sides of dough

4. Fill the pan with pie weights or dried beans to prevent the crust from rising

5. Bake the crust at 350 degrees F for 10 to 15 minutes, or until light golden brown

6. Cool and fill with desired filling.

For pies where the crust is cooked with the filling, once the dough is rolled out to desired thickness and put in the pie pan, fill the crust with the filling, and bake according to recipe.

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Flour

Flour gives the pie crust structure and elasticity by binding all the ingredients together.

Pastry flour has the ideal gluten content for making a pie crust.

Pastry flour should be sifted before use so that it can absorb liquid readily and will not lead to over mixing.

Fat

Fat is responsible for the texture of the pie crust and for giving it flakiness.

When cutting flour into fat, when leaving the fat in larger chunks, it makes a flakier crust

Usually hydrogenated shortening or butter in pie crusts

If butter is used it should mixed in a 1/3:2/3 ratio of butter to shortening

Liquid

Provides moisture to the crust and acts as binding agent for other ingredients

Not enough = dry/cracking crust

Too much= too much gluten formation causing tough pie crust

Usually water or milk, depending on recipe

Liquid needs to be a cold temperature to keep fat particles hard and dough from becoming too soft

Amount of liquid used depends on the type of pie dough being created

Salt

Enhances flavor of the dough

Dissolved in liquid ingredients to make sure it is evenly distributed in pie crust

Sugar

Adds sweetness and color to baked pie crust

Different types of sugar can be used depending on recipe

Dissolved into liquid to make sure it is spread out evenly in dough

Thickening Agents

Starches and flours are used to thicken pie fillings

Starches often used because they don't discolor or mess with heaviness of filling and give more sheen

They can give pie filling a smooth consistency, a sheen, and can help to maintain the fruit flavor and color

Typically added to cooked filling while it is boiling

More thickener required for more acidic fruits

Thickener should be mixed with water prior to be added to the cooking filling

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Mealy & flaky crusts: After the dough is mixed, it is wrapped in plastic wrap and put into the fridge for about .75-1 hour. Long-flake crusts must be refridgerated for a bit longer (3-12 hours). Failure to refridgerate the dough for long enough will result in the dough being too soft and very difficult to roll out to the proper shape. All dough that is not being activily rolled out, should be kept in the fridge. While rolling dough out, make sure that the surface it floured and the rolling pin is also floured. Any remaining scraps from the dough can be reused by pressing them together.
Crumb Crust: This type of crust is a cookie/graham cracker mixed with melted butter and pressed into a pan. There are a variety of bases that can be used for this type of crust- graham crackers, ginger snapes. wafers. nuts with sugar, etc. This type of crust cooks for a very short time, if at all.
Speacialty Pie Crusts:  These types of crusts are prepared by added special ingridents such as cheese, spices, nuts, etc. to dough that is mixed into the dough. This will replace about 20% of the flour.

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Mealy: This dough absorbs the least about of liquid because the flour & fat are rubbed together until the flour is completely covered- the mixture will resemble a fine cronmeal texture. This mixing means that the flour is unable to absorb a large amoung of liquid/moisture from the filling. It is most commonly used in fruit or custurd pies as the bottom crust because it is less likely to become soggy even though so much moisture is sitting on top of it.
Flaky: The flour is cut into the dough until it is about pea sized- it is not completely blended. There are two types of this kind of dough- short flake and long flake. In short-flake dough, the flour is rubbed with the fat until there are about pea sized shapes and there are no flour spots remaining. In long-flake dough, the flour and fat are rubbed together until there are walnut sized shapes- so less time than the short flaked dough. Out of all the types of crust, short flake crust is the most common type of crust.
A deeper look at all the types:
https://ashleemarie.com/four-amazing-pie-crusts/
Types of dough Recipe:
https://thewoodandspoon.com/you-need-to-know-how-to-make-pie-dough/