Worlds Best And Flakiest Pie Crust Bar None Recipes

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

BEST EVER FLAKY PIE CRUST

Steps:

• Mix flour, sugar, and salt in a bowl. Stir to combine.
• Cut in COLD butter (or lard, or coconut oil).
• Fat is fully cut in when the flour is in crumbly pea size pieces.
• Mix egg and vinegar together in a small bowl, then add to flour mixture along with 3 tablespoons of ice cold water.
• Continue adding water, one tablespoon at a time, until the dough just holds together, without crumbling, when pressed into a ball.
• Wrap dough in plastic wrap and chill in the fridge for 15 minutes.
• Divide dough into four equal balls, press out into a disc and either freeze or roll out to bake pies.

WORLD'S BEST AND FLAKIEST PIE CRUST BAR NONE!

Steps:

• 1. In a large mixing bowl, combine Flour, Baking Powder and Salt. Add Lard and mix until very crumbly.
• 2. Pour 1/4 cup apple cider vinegar into a 1 cup measuring cup. Beat in 1 egg. Fill to the 1 cup line with ice cold water. Mix well.
• 3. Pour liquids into flour/lard mixture and blend well.
• 4. Divide into 5 parts for individual pie crusts. Roll out on floured board and be amazed!
• 5. For sweet pies, glaze with brushed egg yolk and sugar. For meat pies, glaze and salt. Keeps up to 2 weeks in the fridge.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

THE FLAKIEST PIE CRUST

Steps:

• In a large bowl, sift flour with sugar and salt.
• Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
• In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
• Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
• Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
• Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.