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 Blend. Also, 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:
- Use ice cold water
- Use real butter and don’t skip the freezer step
- 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:
- Fill a glass with 1/2 cup ice cold water and 1/2 teaspoon vinegar, set aside in fridge
- Cut the butter in to 1 inch pieces and place in the freezer for 10 minutes (set the timer!)
- Sift the dry 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
- 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.
- 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.
- 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!