Flaky pie crust that complements any kind of pie
3 pies with tops*
2 1/4 cups all-purpose flour
1 3/4 cups whole wheat flour**
1 3/4 cup butter or shortening (shortening will make the flakiest crust)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1/2 cup cold water
1. In a mixing bowl, mix flour, salt and sugar. Cut in butter until pea-sized lumps remain.
2. In a separate bowl, beat vinegar, egg, and water. Add to flour/butter mixture and stir/mix just enough to make a dough. Mixture will be sticky still. Cover with plastic wrap and refrigerate for at least 15 minutes. (I usually refrigerate for an hour or more.)
3. Roll into shape (on floured surface) and use with fruit, pumpkin, or any pie requiring an unbaked crust. For pies requiring a pre-baked crust, bake at 425 degrees until slightly browned.
*This recipe will make three medium-thickness 9-inch pie crusts (including tops). If you like a thicker crust, it will do 2 pies with tops. If you roll really thin, you can get 4!
**Pastry flour works best; now that we have a wheat grinder, I like to use 100% whole wheat pastry flour in this recipe for a flaky, tender crust. The pastry flour is made with soft wheat (rather than hard wheat) and ground extra fine.
Dough can be refrigerated up to three days or frozen until ready to use.
I use butter instead of shortening, but only for health reasons, not culinary reasons! Shortening will make the flakiest, most tender crust!!
15 minutes + chilling time (15+ min)
This is an excellent pie crust, and as the recipe name indicates, turns out well every time! I like to make a double batch and freeze the extras for later. This is my staple pie dough recipe. My rating: 10/10
|Average vote based on 11 reviews.|