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There are many diffrent pie doughs, such as mealy and flaky. Flaky dough can be made when shortening & lard are added to the pie. Whereas mealy dough is much more crumbly due to the extra moisture in them. This is caused by adding butter, margarine, or cream cheese to the dough.

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Short and long pie doughs are somewhat similar to flaky and mealy pie doughs. Short dough has a high fat to flour ratio so it's very crumbly and rich in flavor, whereas long dough is the opposite. Long dough is similar to flaky dough because when the pie dough is mixed for less time, then the dough becomes flaky and also long.

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There are two types of pie dough mealy and flaky. Which one depends on how the fat is mixed in with the flour and the temperature. Flakiness in the dough is created by mixing the fat and flour for less time, which leaves it in bigger chunks. But it also depends on the kind of fat used, diffrent fats like shortening or butter will result in slightly diffrent doughs. Mealy are crispier and smaller because the fat is more evenly mixed into the dough. Also, because less gluten can develop the dough is shorter.

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Salt, along with sugar add to the overall flavor but the sugar isn't necessary whereas the salt is. A lack of sugar slightly affects the flavor but a lack of salt will cause the dough to be bland and flavorless.

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There are 4 main ingredients to pie. They are Flour, Fat, Water, and Salt which are all very important to making a good and balanced crust.

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Water and flour are very important to making a good pie dough. The water and flour add structure and stability to the dough. The water also hydrates the dough so the gluten can develop.

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Fats are also very important, and play a huge role in making pie doughs. The fats such as butter, shortening, and margarine add flakiness, tenderness, and flavor to the pie dough.

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Pie dough preparation : mealy and flakey crust 

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Pie dough preparation : mealy and flakey crust 

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with flakey pie crust, you use it for non-liquid or cooked pie fillings it is made by keeping fat pieces bigger after they are combined.

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Crumb crusts are made when you crumble up a cookie, grahm cracker or even oreos and make that as your crust so that you have some decoration and flavor on the crust.

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Pie dough preparation : specialty pie crust

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Pie dough preparation : specialty pie crust

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specialty pie crust is for decoration and looks because you shape it and score it so it looks really nice and pretty. you would usually use this pie crust f you made a pie for a party or event.

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Let your dough rest in a pan for a few minutes. from 1/2 an inch from the edges of the pan, trim the dough to fit. Tuck under to form double thick edges. lastly flute the edge and bake.

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Prep 25 min

Total 35 min

Servings 8

Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

No nutrition information available for this recipe

More About This Recipe

Somewhere along the line, people got the idea that homemade pie crust is hard to make. But here's the thing, this pie crust recipe is made with only four ingredients: flour, shortening, water and a sprinkle of salt. You can easily make it yourself, and it's well worth the effort. Flaky, buttery and tender crust can be yours with minimum effort. Betty's here to show you how it's done - every detail you could ever need to know is here in this article about how to make pie crust - but honestly, you can skip the article and simply follow the recipe above. One quick note before you get started, pie crust is easier to make with a pastry blender - these inexpensive tools are available just about everywhere and usually cost less about $5 - so, if you don't already own one, pick one up. Don't have a pastry blender on hand? In a pinch you can use two knives or if you've got a food processor, you can use that too, but it's certainly not necessary. The tips to making a perfect pie crust are as follows: Don't overmix your pastry dough -you'll want to blend the butter and flour into pea-sized crumbs. To get this gravel-like texture, use ice cold water. Next, you'll chill your pastry mixture. When you're ready to roll out the crust, flour your counter and your rolling pin to keep your pie crust from sticking or tearing. If you follow these simple tips, you'll end up with a beautiful scratch-made pie crust, even on your first try! And once you master pie crust, you'll want to explore all of Betty's sweet pie recipes. One final note, there's no shame in using a refrigerated crust, we rely on Pillsbury's delicious pie crusts too, but we also think making pie crust is a skill everyone can and should master, which is why we've been teaching people to make their own for nearly a century!

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Prep 25 min Total 35 min Servings 8 Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

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Fruit- Sugar ratio can vary based on fruit type. Combined with thickener.

Examples: Apple, Strawberry rhubarb

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Cream- Usually pudding that's cooked till thick and poured into cooled or baked crust

Examples: Lemon banana and butterscotch

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This cream filling is the ultimate cream filling. It's rich and creamy, without being too sweet. Perfect filling for pastries, trifles, cakes or any other cream filling dreams you have. It's also a staple for these Chocolate Crepes. This recipe is also one of our top 5 recipe on our blog- for a reason! Make this bad boy today and you'll see why!

Ingredients for your cream filling.

You will need:

whipping cream

a couple of tablespoons of powder sugar

and a small box of instant vanilla pudding. 3.4 oz.

How to Make Your Cream Filling

To start you will also need to use a KitchenAid or a handheld mixer. Add your powder sugar to your cream while mixing. Mix for a few minutes to thicken up your cream.

Then slowly add your box of vanilla pudding. It' will start to get bubbly and light.

It will quickly thicken. At this point it will still be a little grainy, and lots of air pockets- It'll probably look like this:

Let it beat for about 30 seconds more, it will smooth out and the pudding will dissolve. It's done! You don't want to keep beating and over beat it. Once it is smooth and creamy stop the beater.

Do I need to refrigerate cream filling?

Yes, because it is made with milk product keep it in the fridge. You can store it in an air tight container, or in pastry bags ready to pipe until you can add it to your desserts!

Do I need to refridgerate my pastries and cakes after the cream filling is in?

If your dessert will not be eaten within a few hours of making I recommend refrigerating it. Especially if it needs to sit over night or a few days.

Ways To Use This Recipe

Use to fill cream puffs

Makes a delicious frosting for sheet cakes and cupcakes

Layers in cakes, or piped into cupcakes

Use to fill pastries and chox buns

Use it with pancakes, waffles, french toast (stuff the french toast!) or these delicious chocolate crepes!

Let us know your thoughts, questions and if you liked the recipe!

If you tried this Cream Filling Recipe or any other recipe on the blog then don't forget to rate the recipe and leave us a comment below. You can also follow us on , , Instagram and to see what else we're getting up to!

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Simple, decadent cream filling is perfect for all your dessert needs! One of our top 5 most popular recipes this cream filling recipe will be your fav too!

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Custard: Pie filling baked with uncooked custard along with crust

Example: pumpkin and pecan

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The Ultimate Classic Custard Pie - Everyday Pie

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An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.

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Savory- cooked meat poultry or seafood or vegetables in a thickened sauce

Examples: pot pie and quiche