Deliciously Flaky Pie Crust
This pie crust recipe, lovingly shared by my daughter, is perfect for creating the ultimate dessert. With its delightful cookie-like flakiness and melt-in-your-mouth texture, you won’t have to worry about a tough crust ever again. Ideal for a variety of pies, including the Mile-High Cranberry Apple Pie, this recipe is your go-to for all occasions. Its unique combination of shortening and chilled butter creates a perfectly balanced flavor, complemented with a splash of vinegar to enhance its tender structure. Your friends and family will rave about your homemade pies with this foolproof crust!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Flour
2 1/2 cups (Measure and sift)
Salt
1 teaspoon (Measure)
Shortening
1/2 cup (Chilled, cut into small pieces)
Lard or Butter
1/2 cup (Chilled, cut into small pieces)
Large Egg
1 (Lightly beaten)
Ice Water
1/3 cup (Ice-cold)
Vinegar
1 tablespoon (Measure)
Instructions
1
In a large mixing bowl, whisk together the flour and salt until combined.
2
Cut the shortening and chilled butter (or lard) into the flour mixture using a pastry cutter or your fingertips until the mixture resembles small pea-sized lumps.
3
In a separate bowl, whisk together the beaten egg, ice water, and vinegar until well combined.
4
Gently fold the wet mixture into the flour mixture using a fork, just until the dough begins to come together. Be careful not to overmix.
5
Divide the dough into two equal balls, flatten them slightly, and wrap each ball in plastic wrap.
6
Refrigerate the dough for at least 30 minutes to allow it to chill and firm up.
7
After chilling, remove one ball of dough from the refrigerator. On a well-floured surface, roll it out into a large circle, about 1/8 inch thick, making sure to flour your rolling pin and the surface to prevent sticking.
8
Use the rolled-out dough to line your pie dish, trimming the edges as necessary.
9
Fill with your desired pie filling, then roll out the second dough ball if using a double-crust recipe, and place over the top. Crimp the edges to seal.
10
Bake as directed for your specific pie recipe.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pie crust recipe?
This recipe is called the Deliciously Flaky Pie Crust.
What makes this pie crust texture unique?
The crust features a delightful cookie-like flakiness and a melt-in-your-mouth texture.
How many ingredients are required for this recipe?
There are 7 ingredients in total: flour, salt, shortening, lard or butter, a large egg, ice water, and vinegar.
How much flour should I use?
The recipe calls for 2 1/2 cups of flour, which should be measured and sifted.
What type of fat is used in this crust?
The recipe uses a combination of 1/2 cup chilled shortening and 1/2 cup chilled lard or butter.
Why is vinegar included in the ingredients?
A splash of vinegar is added to enhance the tender structure of the crust.
How much salt is needed?
You will need 1 teaspoon of salt.
What is the first step in the instructions?
The first step is to whisk together the flour and salt in a large mixing bowl until combined.
How should the shortening and butter be prepared?
They should be chilled and cut into small pieces before being added to the flour.
What consistency should the flour and fat mixture reach?
You should cut the fat into the flour until the mixture resembles small pea-sized lumps.
How do I prepare the wet ingredients?
In a separate bowl, whisk together the lightly beaten egg, 1/3 cup ice water, and 1 tablespoon of vinegar.
What tool should I use to combine the wet and dry ingredients?
Gently fold the wet mixture into the flour mixture using a fork.
Should I mix the dough thoroughly?
No, you should only mix just until the dough begins to come together, being careful not to overmix.
How do I prepare the dough for chilling?
Divide the dough into two equal balls, flatten them slightly, and wrap each in plastic wrap.
How long does the dough need to refrigerate?
The dough should be refrigerated for at least 30 minutes to allow it to firm up.
How thick should the dough be rolled out?
The dough should be rolled out to a large circle about 1/8 inch thick.
How do I prevent the dough from sticking during rolling?
Roll it out on a well-floured surface and make sure to flour your rolling pin.
Can this recipe be used for a double-crust pie?
Yes, the recipe produces two balls of dough, which is perfect for a double-crust pie.
How do I seal the pie crust?
After placing the top crust, you should crimp the edges to seal them.
What specific pie is recommended for this crust?
It is described as ideal for the Mile-High Cranberry Apple Pie.
Does this crust result in a tough texture?
No, the recipe is designed so you won’t have to worry about a tough crust ever again.
What tools can I use to cut fat into the flour?
You can use a pastry cutter or your fingertips.
How much ice water is required?
The recipe calls for 1/3 cup of ice-cold water.
Is the egg added whole or beaten?
One large egg should be lightly beaten before being whisked with the other liquids.
Can I use lard instead of butter?
Yes, the recipe allows for either 1/2 cup of lard or 1/2 cup of butter.
How do I trim the crust?
Once the dough lines the pie dish, you should trim the edges as necessary.
What are the tags associated with this recipe?
Tags include pie crust, flaky crust, dessert, homemade, easy recipe, foolproof, and buttery.
How should I bake the pie?
You should bake the crust as directed for your specific pie recipe.
Is this recipe considered easy?
Yes, it is tagged as an easy and foolproof recipe.
What is the serving size for this crust?
The specific serving size and nutritional information are not provided, but it makes enough for one double-crust or two single-crust pies.