Recipes Buttery Flaky Pie Crust 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Shakshouka October 10, 2021 New Recipe: Wolferman’s Bakery collaborates with Chef Curtis Stone on English muffin recipes admin April 16, 2021 New Recipe: Table For Two: Remembering Philando Castile With A Fixed Price Menu admin March 29, 2021 New Recipe: Sydney Cake Mail reveals how to make mini cheesecake BUENO bites in minutes admin March 26, 2021 New Recipe: Mini egg cookies recipe admin April 3, 2021 New Recipe: This Delicious Easter Egg Brownie Recipe Is The Perfect Post-Easter Treat! admin April 6, 2021 About The Author More from this Author One Response playfulcooking October 2, 2021 Easy to follow and prepare, this homemade pie crust is buttery and perfectly flaky. Use it to bake sweet or savory pie. DETAILED VIDEO LINK – https://youtu.be/WQeYDIRvDyk INGREDIENTS: 2 and 1/2 cup all-purpose flour 1 tablespoon white granulated sugar 1 teaspoon salt 2 sticks (1 cup unsalted butter) cold, cut in cubes 2 tablespoon apple cider vinegar 4 tablespoon ice-cold water DIRECTIONS: Using a food processor or a mixing bowl, mix the flour with salt and sugar. Add the cold butter and if you are using a food processor then pulse it a few times to incorporate the butter to the flour. If you are using a mixing bowl, then cut the butter using a pastry cutter or fork, or you could even grate the cold butter to the flour. Pour the vinegar and ice-cold water, then pulse it once again to bring the mixture together. If you are using a mixing bowl, then use a wooden spoon to bring the dough together. Then transfer the dough to a bigger space, chopping board or kitchen counter. DO NOT KNEAD. Just bring the dough together and divide into two portions. Wrap each portion using a clear wrap and then flatten it out a little, so it becomes easy to roll later. Keep the wrap dough in the fridge to make it cold again, before you roll. You can store the pie crust in the refrigerator for 3 days and in the freezer for 3 months. When you are ready to roll the pie crust, dust enough flour on the board and on the rolling pin. Then roll it gently from center to outward and rotate the dough now and then. You have to roll it to 1/8th inch thick and 1 inch wider than the pie plate. Wrap the rolled dough to your rolling pin and transfer it to the pie plate. Do not press the dough down to the pie plate. Push the edges down to fill the bottom with the pie plate. Trim off the excess dough, and if you like a thicker crust, then tug the edges to make it thicker. (WATCH THE VIDEO) Finally, shape the edge as per your liking. Place the prepared pie pan in the fridge for 15 minutes, before you fill and bake. If you are blind baking the pie crust, then place a crumbled parchment paper to the crust and pour enough dried beans or lentils and press it down gently to spread it evenly. Bake the pie crust for 10 minutes. Remove the lentil and the parchment paper, and bake for another 5 minutes. The pie crust is partially baked and ready for the filling. For the excess trimmed off pie dough, you can roll it out and use the fall leaves cookie cutter to make decoration for your pie. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.