Ultimate Flaky Pastry Dough
This pastry dough has become my go-to recipe for the flakiest, most delicious pie crusts you'll ever taste. Inspired by my mother-in-law, the legendary 'Queen of Pies', this recipe was born out of a desire to create the perfect pastry without the stress of complicated techniques. Over the years, I've refined it into a simple yet effective method that anyone can master, regardless of skill level. The inclusion of vinegar adds a subtle tang, while the chilled shortening ensures a light and flaky texture. With this recipe in your toolkit, impress your family and friends at gatherings and special occasions, creating mouthwatering pies that everyone will love.
N/A
Servings
175
Calories
8
Ingredients
Ingredients
all-purpose flour
5 cups (sifted)
baking powder
1 teaspoon (none)
salt
1 teaspoon (none)
white sugar
1 tablespoon (none)
shortening
1 lb (chilled (Tenderflake recommended))
egg
1 (beaten)
vinegar
1 tablespoon (none)
ice cold water
enough to fill to 1 cup with egg and vinegar (none)
Instructions
1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2
Cut the chilled shortening into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3
In a separate bowl, beat the egg. Then add the vinegar and fill the measuring cup with ice-cold water until you reach the one-cup mark.
4
Gradually pour the liquid mixture into the flour mixture, stirring gently with a fork to combine until the dough starts to come together.
5
Form the dough into a ball, being careful not to overwork it. If the dough is too dry, add a tablespoon of ice-cold water at a time until it holds together.
6
Divide the dough into 3 equal portions for small pies or 2 portions for large pies. Wrap each portion in plastic wrap and refrigerate for 1 to 2 hours to allow the dough to rest and chill.
7
When ready to use, roll out the dough on a floured surface to fit your pie pan, ensuring an even thickness throughout. Prick the bottom to prevent bubbling, and proceed with filling as desired.
Nutrition Information
12.5g
Fat
15g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Flaky Pastry Dough recipe?
It is a simple yet effective method for creating flaky, delicious pie crusts inspired by the legendary 'Queen of Pies'.
How much all-purpose flour is required for this recipe?
The recipe calls for 5 cups of sifted all-purpose flour.
Why is vinegar included in the pastry dough?
Vinegar is added to provide a subtle tang to the flavor profile of the crust.
What type of shortening is recommended?
Chilled shortening is used, and Tenderflake is specifically recommended for the best results.
How much shortening is needed?
You will need 1 lb of chilled shortening.
What is the total amount of liquid used?
The total liquid should equal 1 cup, consisting of one beaten egg, one tablespoon of vinegar, and enough ice-cold water to reach the one-cup mark.
How much baking powder should I use?
The recipe requires 1 teaspoon of baking powder.
Is there any sugar in this pastry dough?
Yes, the recipe includes 1 tablespoon of white sugar.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How much fat is in one serving?
There are 12.5g of fat per serving.
How should I mix the dry ingredients?
Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl until well combined.
What should the mixture look like after adding shortening?
After cutting in the shortening, the mixture should resemble coarse crumbs.
How do I incorporate the liquid into the flour?
Gradually pour the liquid mixture into the flour while stirring gently with a fork until the dough starts to come together.
What is the most important rule when forming the dough ball?
You must be careful not to overwork the dough to ensure it stays flaky.
What if the dough is too dry to hold together?
Add a tablespoon of ice-cold water at a time until the dough holds its shape.
How many portions does this recipe make?
The dough can be divided into 3 portions for small pies or 2 portions for large pies.
How long should the dough chill before use?
The dough should be refrigerated for 1 to 2 hours to allow it to rest.
Why should I prick the bottom of the dough?
Pricking the bottom prevents the pastry from bubbling during the baking process.
What is the protein content per serving?
Each serving contains 1.5g of protein.
What are the carbohydrate contents?
There are 15g of carbohydrates per serving.
Who inspired this recipe?
The recipe was inspired by the creator's mother-in-law, known as the 'Queen of Pies'.
What tools can be used to cut in the shortening?
You can use a pastry cutter or your fingertips to cut the shortening into the dry ingredients.
How should the shortening be prepared?
The shortening must be chilled before being added to the flour mixture.
What is the preparation for the flour?
The 5 cups of all-purpose flour should be sifted.
How is the egg prepared before mixing?
The egg should be beaten in a separate bowl before adding vinegar and water.
What temperature should the water be?
The water used must be ice-cold.
What tags are associated with this recipe?
Tags include pie crust, pastry dough, flaky pastry, dessert recipe, easy pie crust, and never fail pastry.
How do I store the dough while it chills?
Wrap each portion of the dough tightly in plastic wrap before placing it in the refrigerator.
What is the first step of the instructions?
The first step is to whisk the flour, baking powder, salt, and sugar together in a large bowl.
Can beginners make this recipe?
Yes, the recipe is designed to be a simple method that anyone can master regardless of skill level.