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One Slice of Perfect Peach Pie with Whipped Coconut Cream & Basil Syrup
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5 from 1 vote

Karen's Best Flaky Pie Dough

An easy to make and use pastry dough, makes a flaky pie crust!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: flaky galette dough, flaky pie dough
Servings: 12 servings
Author: Karen Sheer a zest for life

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: 189kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Calcium: 8mg | Iron: 1mg