Ultimate Buttery Flaky Pie Crust
Discover the secret to the perfect pie crust with this Ultimate Buttery Flaky Pie Crust recipe! This exceptional pastry not only delivers a rich, buttery flavor but is also incredibly easy to handle, resulting in a flaky, light texture that will make your pies irresistible. Whether you're filling it with sweet or savory ingredients, this crust ensures a delicious base for any pie. A handy tip to avoid a soggy bottom is to brush a thin layer of egg white over the crust before adding your filling. This recipe can be made effortlessly using a food processor, ensuring consistent results every time. Get ready to impress your friends and family with this no-fail pastry that’s bound to be a hit at your next gathering!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
1.5 cups (Measured)
Cake pastry flour
1.5 cups (Measured)
Sugar
1 tablespoon (Measured)
Salt
1/2 teaspoon (Measured)
Butter
3/4 cup (Very cold, cubed)
Lard
1/4 cup (Very cold, cubed)
Egg yolk
1 (Whisked)
Ice water
7 tablespoons (Measured)
Vinegar
1 teaspoon (Measured)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, cake pastry flour, sugar, and salt thoroughly.
2
Using a pastry cutter or your hands, gently cut in the very cold butter and lard until the mixture resembles coarse crumbs with some larger pieces no bigger than a pea.
3
In a separate small bowl, whisk together the egg yolk, vinegar, and ice water until combined.
4
Gradually pour the egg mixture into the flour mixture, stirring gently until the dough is moistened and begins to hold together. Do not overmix.
5
Gather the dough into a ball, divide it in half, and flatten each half into a disc shape.
6
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. If not using immediately, you can freeze the dough; for best results, wrap it in plastic wrap and then in foil and defrost it overnight in the refrigerator before use.
7
For the food processor method, pulse the all-purpose flour, cake pastry flour, sugar, and salt together for a few seconds.
8
In a small separate bowl, whisk the egg yolk, vinegar, and water and set aside.
9
Add the cold, cubed butter and lard to the flour mixture in the food processor, pulsing until well combined with some pea-sized chunks remaining.
10
Slowly pour in the egg mixture while pulsing just until the dough comes together. Be cautious not to over process, as this can toughen the dough.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The name of this recipe is the Ultimate Buttery Flaky Pie Crust.
What makes this pie crust special?
This recipe delivers a rich, buttery flavor and an exceptionally flaky, light texture that is easy to handle.
How can I prevent a soggy bottom on my pie?
A handy tip to avoid a soggy bottom is to brush a thin layer of egg white over the crust before adding your filling.
Can I use a food processor for this recipe?
Yes, this recipe can be made effortlessly using a food processor for consistent results.
What types of flour are used in this crust?
This recipe uses a combination of 1.5 cups of all-purpose flour and 1.5 cups of cake pastry flour.
How much sugar is included in the dough?
The recipe calls for 1 tablespoon of sugar.
What fats are used to make the crust flaky?
The recipe uses 3/4 cup of very cold, cubed butter and 1/4 cup of very cold, cubed lard.
How much salt should I add?
You should add 1/2 teaspoon of salt.
What liquid ingredients are needed?
The liquid ingredients include one whisked egg yolk, 7 tablespoons of ice water, and 1 teaspoon of vinegar.
Why is vinegar used in the pie crust?
Vinegar is used to help create a tender and flaky texture in the pastry dough.
What should the consistency of the fat be?
Both the butter and lard must be very cold and cubed before being integrated into the flour.
How large should the fat pieces be after mixing?
The mixture should resemble coarse crumbs with some larger pieces no bigger than a pea.
What is the first step in the manual mixing method?
The first step is to combine the all-purpose flour, cake pastry flour, sugar, and salt thoroughly in a large mixing bowl.
How do I combine the wet ingredients?
In a separate small bowl, whisk together the egg yolk, vinegar, and ice water until combined.
Should I overmix the dough?
No, you should stir gently just until the dough is moistened and begins to hold together to avoid a tough crust.
How do I shape the dough before refrigerating?
Gather the dough into a ball, divide it in half, and flatten each half into a disc shape.
How long does the dough need to chill?
The dough should be wrapped in plastic wrap and refrigerated for at least 30 minutes.
Can the pie dough be frozen?
Yes, for best results, wrap it in plastic wrap and then in foil before freezing.
How do I defrost frozen pie dough?
Defrost the frozen dough overnight in the refrigerator before you plan to use it.
What is the first step of the food processor method?
Pulse the all-purpose flour, cake pastry flour, sugar, and salt together for a few seconds.
When do I add the butter and lard in the food processor?
Add the cold, cubed fats after pulsing the dry ingredients, then pulse until combined with pea-sized chunks remaining.
How do I add the liquid in the food processor?
Slowly pour in the egg mixture while pulsing just until the dough comes together.
What is the risk of over-processing in a food processor?
Over-processing can toughen the dough, so you should only pulse until the dough just comes together.
Is this crust suitable for savory fillings?
Yes, this versatile crust can be used for both sweet and savory ingredients.
How many discs does this recipe make?
This recipe makes two discs of dough.
What total volume of flour is used?
The recipe uses a total of 3 cups of flour.
Why is egg yolk used in the liquid mixture?
The egg yolk adds richness and helps with the structure and color of the crust.
What tool can I use to cut in the fat manually?
You can use a pastry cutter or your hands to gently cut in the cold butter and lard.
Is this recipe considered easy to make?
Yes, it is described as a no-fail pastry that is incredibly easy to handle.
What should I do if the dough doesn't hold together?
Gradually add the egg and water mixture until it is just moistened enough to hold its shape.