Flaky All-Butter Pie Crust
Elevate your pies with this Flaky All-Butter Pie Crust that guarantees perfect results every time. This foolproof recipe combines simple ingredients to create a tender, melt-in-your-mouth crust that pairs beautifully with both sweet and savory fillings. Whether you’re preparing a classic apple pie or a rich quiche, this crust is the perfect base for all your pie creations. Impress your family and friends with your baking skills by sharing this no-fail pie crust recipe from Food.com.
3
Servings
N/A
Calories
6
Ingredients
Ingredients
All-Purpose Flour
3 cups (sifted)
Crisco (vegetable shortening)
1 1/2 cups (cold)
Salt
1 teaspoon (kosher or sea salt)
Large Egg
1 (lightly beaten)
Cold Water
5 tablespoons (ice-cold)
White Vinegar
1 tablespoon (none)
Instructions
1
In a large mixing bowl, combine the sifted flour and salt.
2
Add the cold Crisco and use a pastry blender or your fingers to blend the ingredients until the mixture resembles coarse crumbs.
3
In a separate bowl, beat the large egg. Then, add the ice-cold water and white vinegar to the egg and mix well.
4
Gradually pour the egg mixture into the crumbly flour mixture, stirring gently until the dough starts to come together.
5
Divide the dough into three equal portions and shape each portion into a disk.
6
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
7
To roll out, flour your surface and use a rolling pin to create a circle around 12 inches in diameter for each single crust, ensuring an even thickness.
8
Place the rolled-out crust into pie pans and fill with your desired filling. Follow baking instructions for your specific pie recipe.
9
Enjoy your flaky, no-fail pie crust!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary recipe featured?
The recipe is for a Flaky All-Butter Pie Crust, designed to be a foolproof base for both sweet and savory dishes.
How many pie crusts does this recipe yield?
This recipe makes enough dough for 3 single crusts, which are divided into three equal portions.
What type of flour is recommended for this pie crust?
The recipe calls for 3 cups of sifted All-Purpose Flour.
Why does the recipe specify using cold Crisco?
Cold Crisco (vegetable shortening) is used to ensure the fat doesn't melt before baking, which is essential for creating a flaky texture.
What is the purpose of adding vinegar to the dough?
White vinegar helps tenderize the crust by inhibiting gluten development, ensuring the finished product is not tough.
How much salt is used in this recipe?
The recipe requires 1 teaspoon of salt, specifically kosher or sea salt.
What role does the egg play in the crust?
A large, lightly beaten egg helps bind the ingredients together and adds richness to the flavor and color of the crust.
How long should the dough be refrigerated before rolling?
The dough disks should be wrapped in plastic and chilled in the refrigerator for at least 30 minutes.
What should the flour and fat mixture look like before adding liquids?
The mixture should be blended until it resembles coarse crumbs.
How much water is needed for the recipe?
You need 5 tablespoons of ice-cold water.
Can I use this crust for savory fillings?
Yes, this versatile crust is ideal for savory fillings like quiches as well as sweet fruit pies.
To what diameter should each crust be rolled out?
Each portion of dough should be rolled out to a circle approximately 12 inches in diameter.
What tools can be used to blend the shortening into the flour?
You can use a pastry blender or simply your fingers to blend the ingredients.
How should the liquids be prepared before adding to the flour?
Beat the egg first, then mix in the ice-cold water and white vinegar in a separate bowl before adding to the flour.
What is the recommended shape for the dough portions before chilling?
The dough should be shaped into three equal disks.
Is this recipe considered beginner-friendly?
Yes, it is described as a no-fail, foolproof recipe that is easy for home bakers.
What is the preparation required for the flour?
The 3 cups of all-purpose flour should be sifted before mixing.
How much shortening is used in the recipe?
The recipe uses 1 1/2 cups of cold Crisco.
Does the recipe provide nutritional information?
No, nutritional details such as calories, fat, and carbohydrates are not provided in this specific record.
How many ingredients are in this recipe?
There are a total of 6 ingredients: flour, shortening, salt, egg, water, and vinegar.
What type of vinegar is specified?
The recipe calls for 1 tablespoon of white vinegar.
How should the dough be rolled out to prevent sticking?
You should flour your work surface and use a rolling pin to create an even thickness.
Is the salt used specified as fine or coarse?
The recipe allows for either kosher or sea salt.
What should I do after placing the rolled crust in the pan?
Fill it with your desired filling and follow the specific baking instructions for the pie you are making.
Does this recipe contain butter?
While the title mentions 'All-Butter', the ingredient list actually specifies 1 1/2 cups of Crisco vegetable shortening.
How do you combine the egg mixture and flour mixture?
Gradually pour the egg mixture into the crumbs and stir gently until the dough starts to come together.
Can I prepare the dough in advance?
Yes, since the dough needs to be refrigerated for at least 30 minutes, it can be prepared ahead of time.
What is the serving size for this recipe?
The serving size is not specified, but the recipe makes 3 crusts.
Is the egg preparation specific?
The egg should be lightly beaten before being mixed with the water and vinegar.
What is the source of this recipe?
This recipe is sourced from Food.com.