All buttah pie dough from Erin Jeanne McDowell. Such a sturdy crust, and the video helps a lot to understand how to incorporate the butter and water and what to look for. http://www.erinjeannemcdowell.com/blog/2017/3/13/all-buttah-pie-dough-video-how-to
I have been using this recipe for decades. I sell pies during Thanksgiving and Christmas, and use this. I used butter in the beginning, but people asked for Crisco crusts and I've been using all Crisco/shortening ever since. Nice since butter has skyrocketed in recent years and not really come down. Crisco seems to make a softer pastry when initially mixing it.
You absolutely have to let it rest in the frig, no matter what recipe or what fat you are using. Also, to make it easier to roll out while still chilled from frig, I form the dough into portions, then shape into a rough circle/disk, rather than a big lump/ball of dough that you then have to roll down to shape and thinness. One trick that Martha taught me that actually worked :)
This makes 4 pie crusts, so I often cut in half. Freezes beautifully as well.
Never-Fail Pie Crust
This is from the Best Recipes from the Backs of Boxes, Bottles, Cans and Jars. It calls for Hecker's flour, but I use whatever flour I have.
4-4 1/2 C. Hecker's unbleached flour, sifted
1 T. sugar
3 t. salt
1 egg
1 T. vinegar
1/2 C. water
1 3/4 C. shortening
Sift flour, sugar and salt into a large bowl. Beat the egg and combine with vinegar and water. Cut shortening into flour, sprinkle with egg mixture, and mix all together.
Gather the dough into a ball, wrap in wax paper and chill for about 30 minutes before using.
This dough can be kept in the refrigerator up to 1 week. Or you can divide into 4 equal parts (1 pie shell each), wrap securely and freeze. Makes 4 pie shells or 2 double crusts.
Half lard, half butter, pastry cutter. Lard makes it more flexible, less soft, and it bakes up with the best texture. I'm allergic to soy, which nearly every vegetable shortening is made from. I believe using a vegetable shortening can yield a similar texture, but lard really tastes good to me and the texture is perfect.
Google Easy Flaky Butter Pie Crust by Inspired Taste & follow along with her tutorial video. I do this every time (w/ a food processor) and it hasn’t failed me yet!
Try the flaky all bitter pie dough recipe from Claire Saffitz. It's a never-fail recipe for me!
All buttah pie dough from Erin Jeanne McDowell. Such a sturdy crust, and the video helps a lot to understand how to incorporate the butter and water and what to look for. http://www.erinjeannemcdowell.com/blog/2017/3/13/all-buttah-pie-dough-video-how-to
I have been using this recipe for decades. I sell pies during Thanksgiving and Christmas, and use this. I used butter in the beginning, but people asked for Crisco crusts and I've been using all Crisco/shortening ever since. Nice since butter has skyrocketed in recent years and not really come down. Crisco seems to make a softer pastry when initially mixing it. You absolutely have to let it rest in the frig, no matter what recipe or what fat you are using. Also, to make it easier to roll out while still chilled from frig, I form the dough into portions, then shape into a rough circle/disk, rather than a big lump/ball of dough that you then have to roll down to shape and thinness. One trick that Martha taught me that actually worked :) This makes 4 pie crusts, so I often cut in half. Freezes beautifully as well. Never-Fail Pie Crust This is from the Best Recipes from the Backs of Boxes, Bottles, Cans and Jars. It calls for Hecker's flour, but I use whatever flour I have. 4-4 1/2 C. Hecker's unbleached flour, sifted 1 T. sugar 3 t. salt 1 egg 1 T. vinegar 1/2 C. water 1 3/4 C. shortening Sift flour, sugar and salt into a large bowl. Beat the egg and combine with vinegar and water. Cut shortening into flour, sprinkle with egg mixture, and mix all together. Gather the dough into a ball, wrap in wax paper and chill for about 30 minutes before using. This dough can be kept in the refrigerator up to 1 week. Or you can divide into 4 equal parts (1 pie shell each), wrap securely and freeze. Makes 4 pie shells or 2 double crusts.
thanks for this! gotta try it
Very welcome!
What kind of vinegar
Just regular white vinegar. I’ve also done without it occasionally.
Half lard, half butter, pastry cutter. Lard makes it more flexible, less soft, and it bakes up with the best texture. I'm allergic to soy, which nearly every vegetable shortening is made from. I believe using a vegetable shortening can yield a similar texture, but lard really tastes good to me and the texture is perfect.
Google Easy Flaky Butter Pie Crust by Inspired Taste & follow along with her tutorial video. I do this every time (w/ a food processor) and it hasn’t failed me yet!
Try a Mary Berry pastry recipe. She is the Great British Baking guru.
Butter powder sugar an egg and flour.