Flaky Pie Crust
Vegetarian cuisine This recipe makes enough dough for one 23 cm (9 inch) covered pie. If your pie only requires a bottom crust, use half this recipe. However, for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later. In contrast to bread, pie crust and other pastries should be made in a way th
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Vegan crust: Use a hard vegan fat, such as margarine in place of the butter (used for the images shown above)
Traditional crust: Use lard, which is less saturated than butter and produces the flakiest crusts.
Top Crust Colouring: Brush on lightly beaten egg white to colour crust instead of milk.
When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 minutes of baking to ensure the crust does not burn due to its proximity to the oven walls.
Adapted from the source recipe's notes.Method
- 01
Whisk flour, salt and sugar together in a deep bowl.
- 02
Cut the butter into small pieces and add to the flour mixture.
- 03
Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.
- 04
Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.
- 05
Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.
- 06
Chill the dough for 10–20 minutes.
- 07
Cut the dough evenly in half.
- 08
On a lightly floured board, roll each half out until it will cover a 20 cm (9 inch) pie dish, with about 2 cm (¾" inch) overhang.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Wikimedia contributor; view original image record .
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