Flakiest Pie Crust Ever
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We may earn money or products from the companies mentioned in this post.
This post may contain affiliate links. Which means I get a small commission at no additional cost to you when you make a purchase through the links.
I LOVE Pie! Let me just say it again. I love pie. Can’t get enough of it. Love them all. Savory, sweet, custard, fruit. Mmmmmmm. Pie Crust made from scratch is so much better in my opinion than store-bought. Although, in a pinch I will gladly use some Pillsbury Pie Crusts
It is fairly simple to make. Sometimes as with all cooking, baking in my experience things don’t always go as planned. I have had this crust become so flaky when trying to roll it out that it flakes apart. If the butter is just the right temperature (I find the colder the better) it is usually pretty easy to roll out. It makes the flakiest pie crust ever and is soooooo yummy.
Once you blend the ingredients you will need to let it chill for at least 30 mins in the fridge, so be sure to allow enough time to do so. Also, if needing more than two pie crusts I find it easier to make a separate batch or else it may become too crumbly and big to handle. I just usually make two batches. You can use your hands for some of this. I like to use a pastry blender and my hands right at the end.
My aunt makes an incredibly flaky crust pie crust too and she once told me she used vodka to make it flake. I recommend trying that option too if you have no problems cooking with alcohol. In an effort to do alcohol-free cooking I use vinegar. I think that is the key to the flakiness.
Here on the homestead we love to bake and not many days go by when we don’t bake something. In the summer I love to make pies with peaches, blueberries, blackberries, strawberries and coconut cream. In the fall I make apple, pecan and my family’s transparent pie.
If you haven’t tried to make your own crust I recommend you give it a shot. It is amazing what you can make from ingredients you have on hand without having to leave the kitchen.
Flakiest Pie Crust Ever
Ingredients
- 2 c flour
- 6 TBS butter very cold
- 6 TBS shortening or lard
- 6 TBS very cold ice water
- 2 TBS very cold vinegar
- 1 TBS sugar
- 1 tsp salt
Instructions
- Combine liquids and put in freezer until very cold. Ice crystals should form.
- Combine dry ingredients.
- Cut in the shortening and butter using a pastry blender. Should be crumbly.
- Slowly add water to dry ingredients.
- Once it starts to combine you can use your hands to form into balls.
- Be careful not to handle too much because it will make it harder to work with later.
- Roll into and split into two smaller balls.
- Wrap in plastic wrap and flatten into discs.
- Refrigerate for at least 20 mins.
- Roll onto floured surface.
