Pie Crust Recipe (Edit recipe)

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Looking for the flakiest pie crust? look no further! this pie crust will be the thanksgiving staple you've been looking for.

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PREP TIME

30 minutes

COOK TIME

55 minutes

INGREDIENTS

Serves: 8

Ingredients

375 grams All Purpose Flour, 2.5 cups
1 Tbsp Cane Sugar
1 tsp Salt
3 Tbsp Avocado Oil
1 cup Salted Butter, 2 sticks
2 tsp distilled White Vinegar
0.25 cup Ice Water

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Process

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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

This is our estimate based on online research.
Calories:	358
Fat:	27 g
Carbohydrates:	23 g
Protein:	3 g
Cholesterol:	60 g
Sodium:	468 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.