Pie Crust Recipe
Looking for the flakiest pie crust? look no further! this pie crust will be the thanksgiving staple you've been looking for.
Ingredients
- 375 grams375 grams375 grams All Purpose Flour, 2.5 cups
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- 1 tsp1 tsp1 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 cup1 cup1 cup Salted Butter, 2 sticks
- 2 tsp2 tsp2 tsp distilled White Vinegar
- 0.25 cup0.25 cup0.25 cup Ice Water
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Remove butter from refrigerator and let it sit out for 25-30 mins.
- butter should still be cold, but not freezing.
- In a bowl, add your flour, sugar and salt.
- add your neutral oil (I use avocado) and mix into flour.
- this acts as a protective barrier to prevent flour from over hydrating.
- too much water develops protein and will cause a tough crust. (ANNA OLSENS TIP).
- cube up butter and with clean hands press butter into flour mixture.
- if you have a food processor, you can use that as well.
- work butter in until a wet sandy crumbly texture.
- once combined, add your vinegar and mix, then your ice water (no ice cubes, just water)
- lightly mix, then pour out your mixture onto parchment paper.
- press dough together picking up two sides of paper each time(WATCH VIDEO FOR REFERENCE).
- once combined, form into a ball.
- if you're making 1 apple pie, divide into two balls cutting one slightly bigger.
- if you are unsure how big, just divide evenly.
- form into a disc, then wrap with plastic wrap.
- store until fridge to chill for minimum 2 hours but its best 24 hours.
- if you aren't using dough, refrigerate for maximum 2 days or freeze up to 3 months.
- if you've chilled tour dough for 24 hours, make sure before rolling out to let it sit out for at least 25-30 mins before use.
- once chilled dough has been sitting out for 25-30 mins, dust your clean counter with flour then dust your rolling pin.
- tap dough lightly to flatten for easier rollout.
- start rollwing out disc, then rotate after about 3 rolls, then repeat after each rotation.
- once dough is about 1/8 inch in thickness, using your rolling pin, roll dough into it. (WATCH VIDEO FOR REFERENCE)
- then into 9 inch pie dish, roll out dough and let the weight of the dough fall in.
- do not press dough into pie dish.
- chill your pie crust, then roll out other crust if you want to seal or make lattice.
- cut out your lattice into strips, then place 4 thick strips vertical, then 4 thinner horizontal(WATCH VIDEO FOR REFERENCE).
- lift up to strands then place 2 strands vertical (WATCH VIDEO FOR REFERENCE).
- this can get confusing, so have patience.
- once complete, fill your pie dough with filling.
- I used raw apples with so cook times may vary.
- once pie is totally sealed, chill for 20-30 mins to prevent spreading.
- preheat oven to 425F
- place pie in oven.
- bake for 15 mins, then reduce temp to 350F for additional 30-40 mins.
- once complete, let pie cool, then serve.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 357 |
Fat: | 27 g |
Carbohydrates: | 22 g |
Protein: | 3 g |
Cholesterol: | 60 g |
Sodium: | 467 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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