Flaky Pie Crust Recipe

This flaky pie crust is perfect for all kinds of baked pies. This recipe makes enough for one double-crust pie or two single-crust pies. Vegetable shortening is great for making pies because it stays firm and produces a flaky crust. Unfortunately, it doesn't have any flavor. Butter adds amazing flavor, but it tends to melt, which causes all kinds of problems when you're working the dough. The solution is simple: use half butter and half vegetable shortening. Flaky and mealy pie crusts differ in the size of the fat globs. Flaky crusts use bigger globs of shortening, usually around the size of peas or hazelnuts, while mealy crusts will resemble cornmeal. Why use one or the other? Mealy crusts don't tend to get as soggy as flaky crusts, making them ideal for the bottoms of fruit or custard pies. Flaky crusts are used for top crusts and for making prebaked pie shells. So, if you're making a custard pie, which only has a bottom crust, you'd make a mealy pie crust. Just cut the fat into the flour a little longer, until it resembles cornmeal. If you're making a fruit pie, you'd make one flaky top crust and a mealy bottom crust. That means making two batches, and either freezing the extra or just making two pies.