A flaky pie crust is a classic pastry that is perfect for both sweet and savory pies. Made with simple ingredients like flour, butter, salt, and water, the key to a successful pie crust is in the technique. The butter must be kept cold and handled delicately to create small pockets of fat throughout the dough, which will melt in the oven and create a flaky texture. This recipe provides step-by-step instructions to help you achieve the perfect flaky pie crust every time.
Ingredients
- 12 oz Flour
- 1 cup butter cut into pieces best to freeze overnight
- 1/2 tsp salt
- 7 tbsp ice water
- 1 tbsp apple cider vinegar
Instructions
- Place the flour and butter in a food processor with a steel blade
- Chop the butter into small pieces into flour until the flour is course looking with no large pieces of butter to be found in the flour.
- Transfer the flour and butter mixture to a large mixing bowl add the salt, cider vinegar and cold water to the bowl and mix throughly with your hands until a smooth ball forms. You should be able to pull a piece of the dough and it stretches in your hand.
- Wrap the pie dough in plastic wrap and let rest in the refrigerator for about 2 hours.
To Use:
- The pie dough makes 1 10 inch pie top and bottom or 2 , 10 inch pie shells.
- To make pie shells you will need to add pie weights or a pound of beans to line the bottom of the crust. Make sure to place a baking sheet between the crust and the pie weights.
- Pie shells cook about 15 to 20 minutes @ about 200 degrees C.
- A filled pie cooks for about 50 - 60 mins @ 200 degrees C.
Nutrition
Calories: 695kcal | Carbohydrates: 136g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 714mg | Potassium: 350mg | Fiber: 5g | Sugar: 6g | Vitamin A: 198IU | Calcium: 166mg | Iron: 8mg