Grandma’s Secret Pie Crust / letsdish.com Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups cold butter, diced
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons cold water
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Directions: |
Directions: In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.
In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together.
Roll dough to desired size, then place in pie pans (or on a parchment lined baking sheet for a top crust) and refrigerate for at least 30 minutes before baking.
Preheat oven to 425 degrees. For a pre-baked crust (to be filled after baking, such as for a cream pie) bake for 10-15 minutes, or until just golden.
For a pie crust that is baked with filling, bake as indicated in pie recipe. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Make sure your butter and water are very cold. I add a some ice to my water, and cut my butter in small pieces and refrigerate it for about 30 minutes before I start making my crust
For the flakiest crust, once you’ve cut in your butter, finish mixing your pie crust by hand.
Most pie crust recipes have you refrigerate the dough before rolling, but I find the cold dough is so hard to roll out. I prefer to roll my crust immediately after mixing, then place the crust in a pie pan and chill it. Whichever method you use, don’t skip the chilling step!
Use a pie crust shield if you’re crust will be in the oven longer than 20 minutes. Otherwise you’ll end up with burnt edges on your pie. I usually remove the shield when my pie has about 15 minutes left to bake so the edges can get nice and golden.
If you’ll be baking your crust and filling it later (such as for a cream pie), poke the dough all over with a fork before baking. It’s also a good idea to use pie weights or something similar to keep your crust from sliding
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