Perfect Pie Crust

piecrust

Every year I make a change to my crust recipe. I switched to using a blend of pastry flour and it made all the difference in the flake.  I use King Arthur Pastry Flour BlendAlso, you can get some cute leaf mini cookie cutters to decorate the crust. I use a food processor to mix the ingredients.  It will also work with a paddle attachment on a stand mixer but be careful not to overmix. If you are new to pie crust, there are three things that you must know:

  1. Use ice cold water
  2. Use real butter and don’t skip the freezer step
  3. Use an acid.  Mine is white wine vinegar.  In the past I’ve used orange juice. I have a friend that uses vodka.

Before you start mixing:

  1.  Fill a glass with 1/2 cup ice cold water and 1/2 teaspoon vinegar, set aside in fridge
  2. Cut the butter in to 1 inch pieces and place in the freezer for 10 minutes (set the timer!)
  3. Sift the dry ingredients.

Ingredients

This recipe is enough for one two-crust pie

1/2 Pound (2 sticks) cold unsalted butter, I am to find Kerrygold at Costco

2-1/2 cups Pastry Blend flour (you can use all-purpose but it won’t be as flaky)

2 tablespoons organic sugar

1/2 cup ice water (more if your dough feels too dry, a little sticky is best)

1/2 teaspoon white wine vinegar or champagne vinegar

Instructions

  1. Using either a food processor, stand mixer or hand pastry cutter (use the food processor) add all dry ingredients in the bowl and the partially frozen butter.  Mix for 1-2 minutes until you have small pieces about the size of broken nut pieces. Touch the pieces and make sure there are not pieces of butter larger than the half of a pea.
  2. Dump the water and vinegar mixture in all at once and pulse to mix for about 20 seconds.  The dough should be tacky but not sticky.
  3. Remove the dough from the bowl, shape into a disc and wrap in plastic wrap.  Place the dough in the fridge for at least an hour or up to 3 days.

This is Nellies favorite pie crust recipe!

nelliecrust

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