An easy to make and use pastry dough, makes a flaky pie crust!
I use this trusted recipe for pies and galettes.

See the beautifully risen, golden & crispy pie crust! 

Tips for Pie Making Success:

For a flaky and flavorful crust – add very cold butter cut into tablespoons. Use a pastry blender and cut them into the size of large peas. Add the ice water (I use an egg yolk too for a flexible dough) – just enough, and bring the dough together quickly with your hands until it comes together.

• Always work in a cool kitchen! The dough will soften too quickly if warm.
• Work quickly – the dough needs to be flexible, but not warm.
• Refrigerate the formed pie or galette for 30 minutes, or until cold.
• Cover the edges of the pie crust with foil and bake at 400 degrees for 15 minutes, reduce to 375 degrees and bake until golden – remove the foil last 10 minutes to brown evenly.
• Do not underbake the pie – the bottom crust needs time to brown, and the filling needs to thicken.
• Let cool before cutting, at least 1 hour.

Enjoy pie making ~ will be delicious even if not perfect!
Karen

Karen's Best Flaky Pie Dough

An easy to make and use pastry dough, makes a flaky pie crust!

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 servings

Author: Karen Sheer a zest for life

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Ingredients

• 2 cups flour I use non GMO
• 1 1/2 tablespoons pure cane sugar I use organic
• 3/4 teaspoon sea salt
• 10 tablespoons unsalted butter I use organic
• 2 tablespoons firm coconut oil or organic shortening
• 1 large egg yolk
• 3 tablespoons ice water

Instructions

• Add flour to a large bowl - add sugar, salt, butter and coconut oil (or shortening.) Using a pastry blender, cut fat into flour using a pastry blender until they are the size of large peas.
• Whisk egg yolk and ice water (ice removed) together until very well mixed. Pour this into the bowl. Use a wooden spoon and mix gently until it starts to come together. Use your hands now to bring the dough together - pinching into a mass ball (your hands are warm, so do so quickly.)
• Shape the dough into a round ball, flatten slightly. Wrap in waxed paper and place in a ziplock bag in the refrigerator. If using for a recipe immediately, let cool in the refrigerator, about 60 minutes until firm.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Dessert

CUISINE: American

KEYWORDS: flaky galette dough, flaky pie dough

Nutrition Facts

Karen's Best Flaky Pie Dough

Amount per Serving

Calories

189

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

40

mg

13

%

Sodium

 

148

mg

6

%

Potassium

 

27

mg

1

%

Carbohydrates

 

17

g

6

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Vitamin A

 

312

IU

6

%

Calcium

 

8

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.