When one describes a pie crust, the word “flaky” may come to mind. However, while a flaky pie crust is thought to be the most desirable crust for many types of pie, the reality is that there are two types of crust, and that “perfect flaky crust” may not be as perfect as you’d like for your kind of pie. Knowing which pie a flaky crust works best for and how to use it will help your next pie look and taste great without crumbling off the serving knife.
What Makes a Pie Crust?
While there are scores of pie crust recipes all over the internet, all pie crusts are made with the same four basic ingredients: flour, butter, salt, and ice water. Some recipes call for additional ingredients like shortening, oil, sugar, and vinegar. And most will tell you not to overwork your dough; otherwise your crust will be tough instead of tender and flaky. But no matter the recipe, whether it is all-butter or you add a little shortening, the secret to the perfect flaky pie crust isn’t how you make it; it’s how you use it.
Pie Crust Uses
Flaky pie dough is made to melt in your mouth. It is moist and tender. This is due to the large butter pieces that are cut into the flour, which give the dough its flaky texture when baked. However, these large pieces of butter also make the dough more water-absorbent, which is why liquids from juicy pie fillings seep easily into it. This often causes undercooked, soggy bottom crusts that fall apart when removed from the pan.
What, then, do you use for all those pies that require a strong bottom crust?
Well, unless you went to culinary school, you may not know that there is another kind of crust made from mealy pie dough. Similar to its flaky counterpart, mealy dough is made with the four basic ingredients mentioned previously, as well as an egg. However, many recipes also call for other ingredients like lemon juice or vodka (the alcohol bakes out). Its name comes from the coarse cornmeal-like appearance it has after being mixed. The addition of the egg in mealy dough makes it more pliable and easier to roll out. However, where this dough truly differs from the flaky one is how the butter or fat is cut into the flour.
Unlike the large chunks of butter in the flaky pie dough, the pieces of butter cut into the flour of the mealy pie dough are small, allowing the dough to be more water-resistant. This means wet pie fillings, such as fruit fillings before baking, custard, pumpkin, and others, won’t seep through and make the crust fall apart.
Best Uses for a Flaky Pie Crust
But that doesn’t mean you should never use a flaky crust. In fact, flaky pie crusts are the most common type of pre-prepared crust found in grocery stores because their light texture and rich flavor make them a popular addition to many desserts. So when should you use a flaky crust?
Well, if it isn’t wet, it’s a safe bet.
To get the most out of your flaky pie dough, use it as a top crust for double-crust pies where the liquids from the filling don’t have a chance to ruin your wonderful pie crust. These top crusts can be simple with a slit for ventilation, or you can get creative and make a basket weave crust or a layer of shapes: leaves for the fall or stars for the 4th of July. There are endless possibilities of different pie designs and decorations to experiment with.
You can also blind-bake your flaky pie dough, which means you bake the crust before adding the filling. These blind-baked crusts work best for no-bake cream pies, such as key lime pie or chocolate cream pie, because there is no worry of overbaking.
Conclusion
Flaky pie crusts are a staple in dessert making, but their rich flavor and texture often go unappreciated when used as a bottom crust for pie fillings that make them soggy and crumbling. The delicate texture of the perfect flaky crust truly shines when it is blind-baked or used as a top crust. Whether crafting a beautiful top crust for a classic apple pie or a pre-baked crust for a lemon icebox pie, flaky pie crusts offer unforgettable flavors and delightful textures. When you use the right crust the right way for the right pie, your dessert will look better and taste better, too.
