Which type of pie crust is generally used for fruit pies?

Flaky pie crust is typically favored for fruit pies due to its unique texture and structure. This type of crust is made with cold butter and a minimal amount of mixing, which allows it to develop distinct layers. The layering creates a light and airy texture that complements the juicy filling of a fruit pie. This allows the crust to provide a pleasant contrast to the softness of the fruit while also being sturdy enough to hold up under the weight of the filling.

Additionally, the flakiness is ideal for achieving that desirable crunch which many people expect from a fruit pie. As the pie bakes, the fat in the crust creates steam, which helps to separate the layers, resulting in a tender, flaky quality. This works exceptionally well with the characteristic juiciness of fruit pies, ensuring a satisfying eating experience.

Other types of crust, such as mealy pie crust, which is made with a higher fat-to-flour ratio and is mixed until it resembles cornmeal, are typically used for custard or cream pies because they offer a more stable and dense structure. Shortcrust pastry, while versatile, usually leads to a different texture suitable for tarts rather than the specific lightness desired in fruit pies. Puff pastry is flaky as well, but it