No-Fail Perfect Flaky Pie Crust
Who doesn’t love a good homemade pie? Some people do not makes pies because of the pie crust. If making pie dough from scratch intimidates you, it will not anymore after you give this recipe for the Perfect Flaky Pie Crust a try.
The first time I made my own pie crust I did not have a clue what I was doing. I had never learned how to make pies when I grew up. It took me quite a while to learn how to make a really good Flaky Pie Crust.
Pie crust is actually really easy to make. This recipe is a keeper and one everyone will love. ONLY 8 INGREDIENTS for a beautiful pie crust every time you make it.
INGREDIENTS….
- Flour
- Baking Powder
- Salt
- Egg
- Cold Butter
- Cold Shortening
- Ice Water
- Apple Cider Vinegar
Try to handle the dough as little as possible while rolling it out or it will become tough. If you see chunks of butter while rolling it out that is fine, that is what makes it so flakey.
WHY DO YOU NEED BUTTER AND SHORTENING…..
Because the butter gives the crust the best flavor, and the shortening helps the crust to be more tender and flaky.
WHAT IS THE BEST WAY TO STORE LEFTOVER PIE CRUST???
If you are just making the pie crust the best way to store it is to wrap it in plastic wrap and refrigerate it until ready to use.
When mom made pies she always had some scraps left over. If you have a few scraps left let the kids roll them out then have them spread a thin layer of butter on each piece, then sprinkle them with cinnamon and sugar.
Bake on a cookie sheet in the preheated oven for 15 minutes, until they are crispy and starting to brown at the edges. It will be a memory they will pass on…..
Turn your Thanksgiving Feast into a Extraordinary Meal this year with a good pie! Keep this recipe in a good place you will be making pies all the time.
Take a look at this video to decide how to decorate your pie crust edges.
This Flaky pie crust is to die for! Scroll down for the complete recipe.
Ingredients
- 6 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, cut into small chunks
- 1 cup vegetable shortening
- 1 egg
- 1 tbsp white vinegar
- 1 cup ice cold water, enough to fill the cup with the egg and vinegar in it.
Instructions
- Mix the flour, salt and baking powder in a large bowl. Add the shortening and butter and using a hand pastry blender, mix well. Whisk the egg in a cup, add the vinegar and enough water to fill the cup. Pour onto the flour mixture and blend well.
- Shape the pastry dough into 4 evenly shaped balls, wrap them in plastic wrap and place in the refrigerator for at least 30 minutes.
- Using a pastry mat or your counter, roll out the dough evenly until it is the right size to fit your pie pan.
- Unroll the pie crust, gently pushing it into a well greased pie plate,
- Prick the bottom crust a few times with a fork.
- Bake 8 to 10 minutes or until light brown at 450°F.
- Adapted from The Pie Lady Bakes.