EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Andrean Fergusson
[email protected]This pie crust recipe is amazing! The crust was so flaky and buttery, and it held up perfectly to my hearty beef stew filling. I'm definitely going to be using this recipe again and again.
Kamran Khan korai
[email protected]I've been looking for a good pie crust recipe for ages, and this one is it! The crust was so flaky and delicious, and it was so easy to make. I'll definitely be using this recipe again and again.
walker Poi
[email protected]This pie crust recipe is a winner! The crust was flaky and flavorful, and it held up perfectly to my creamy pumpkin pie filling. I'll definitely be using this recipe again.
Donnel
[email protected]I'm not much of a baker, but this pie crust recipe was so easy to follow. The crust turned out perfect, and my apple pie was a huge success.
Khanyisile Mnisi
[email protected]Wow! This pie crust recipe is amazing. The crust was so flaky and golden brown, and it tasted incredible. It was the perfect complement to my homemade peach pie.
HAT Sli
[email protected]This pie crust recipe is the real deal! The crust was so flaky and delicious, it was like something out of a bakery. I'll definitely be using this recipe for all my future pies.
Mikey Von Doom (MikeyVonD)
[email protected]5 stars for this pie crust recipe! It was super easy to make and the crust turned out so light and flaky. I used it for a quiche and it was a hit with my family.
Onkarabetse Mothupi
[email protected]This pie crust recipe is a lifesaver! I used to dread making pie crust, but this recipe makes it so easy and foolproof. The crust always turns out perfect, and my pies are always a hit.
xxx world
[email protected]I was skeptical at first, but this pie crust recipe really delivered! The crust was incredibly flaky and buttery, and it paired perfectly with my homemade cherry pie filling. I'm so glad I gave it a try.
Ola Abefe
[email protected]This pie crust was a breeze to make and turned out amazing! It was so flaky and flavorful, and it held up perfectly to my hearty chicken pot pie filling. Definitely a keeper recipe.
Md Nupur
[email protected]I've tried many pie crust recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the result was a perfectly flaky and golden brown crust. My family loved it!
chilsey vontay
[email protected]This pie crust recipe is a game-changer! The crust turned out so flaky and delicious, it was the perfect complement to my homemade apple pie. I'll definitely be using this recipe again and again.