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!
Equipment
- 1 pastry blender
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.
Nutrition
Calories: 189kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 40mgSodium: 148mgPotassium: 27mgFiber: 1gSugar: 2gVitamin A: 312IUCalcium: 8mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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