Flaky, buttery, and delicate, this easy puff pastry pie dough is the only recipe you will need for all your pies this season. This laminated dough creates the best puffy pie crust with multiple flaky layers. Plus, you can make it homemade with only a few simple ingredients and in just 15 minutes. Seriously, who needs store-bought when homemade is so much better, flakier and delicious? There really is no comparison.
The tweak is the crust. I normally use my traditional pie crust with this filling (sometimes with brown butter) but I HAD to try it with puff pastry. Turns out, it’s amazing. The high butter content in puff pastry makes this crust melt in your mouth.
What is Puff Pastry?
Puff pastry is a type of dough where butter is layered or laminated in the dough, creating multiple layers of alternating dough and butter = flakey puffy pastry dough. To make it at home, you will need these few simple pantry staples:
- all-purpose flour
- granulated sugar
- salt
- unsalted butter – cold and cubed into ½-inch pieces.
- ice cold water – ice water is key here.
Trim the phyllo into squares that are about 3/4 to 1 inch larger than your pie plate. Working on a clean, flat surface, brush one piece of phyllo generously with butter, then top it with a second piece, placing it slightly askew so that the edges dont match up. Repeat this process until you’ve layered 8 to 10 pieces of dough, and the corners have come full circle. For bonus points, sprinkle baking spices over each layer of melted butter as you layer your phyllo sheets.
As a general rule, I use 2 cups crushed cookies or crackers to 3 tablespoons melted butter. If you like, sweeten your crust with 1 to 2 tablespoons of sugar, or flavor it with a few pinches of spices. The idea is to moisten the crumbs just enough that they stick together without becoming over-saturated.
Gently transfer the layered dough to a pie plate and press it into the cavity. Use your fingers to ruffle the edges, then press them gently against the rim of the plate. Par-bake — or fill and bake, depending on your filling — the crust until its golden brown. The result is an extra-crispy crust thats especially great for nut pies, like the one Ive included below.
Rice CrustA rice crust is a great way to use up leftover rice; it is an excellent option for savory pies; and its gluten-free to boot.
Phyllo DoughI first talked about phyllo crusts when I shared my favorite fancy pies for the holidays, and its too good not to mention again. Just pick up a package of good phyllo dough from the freezer section of your favorite grocery store, and youre halfway there.
How To Use Frozen Puff Pastry Dough
FAQ
Can you use puff pastry as a pie base?
Can I substitute puff pastry for pie crust?
Is puff pastry same as pie crust?
Can you use puff pastry for pie crust?
Yes! In fact, both puff pastry and other pie dough can be used for pie crusts. It just depends on what you want the final pie to be like. Double crust pies may benefit from homemade puff pastry dough, to make a gorgeous pie crust with an even more delicious pie filling.
What is the difference between puff pastry and pie crust?
Pie crust is designed to be a little firmer so that it can hold fillings. Pie crust is more thick and hearty than a puff pastry, though it will still be flaky and crispy. When it comes to puff pasty, the texture is going to be crisp. The layers of air between the dough are going to give a satisfying crunch to the final product.
How do you make a faux puff pastry?
Take your pre-made or already made pie crust and follow these steps to create a faux puff pastry: Roll your pie crust out a quarter of an inch thick. Take your chilled butter and flatten into a 4-inch square. Follow the steps above to create your square. Place the butter into the center of the pie crust and fold the corners into the center.
How long does it take to make puff pastry pie dough?
Flaky and buttery, easy puff pastry pie dough is the only recipe you will need this season. Make it in just 15 minutes for the best pie crust with multiple flaky layers. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.