CLASSIC FLAKY PIE CRUST

This delicious, flaky pie crust is so EASY and just Perfect! CLASSIC FLAKY PIE CRUST

INGREDIENTS

2 ½ cups All Purpose King Arthur flour

1 teaspoons salt

1 cup butter very-cold, cut into 1/2 inch cubes

½ tablespoon apple cider vinegar

½ cup ice water

1 teaspoon sugar

CLASSIC FLAKY PIE CRUST

DIRECTIONS

Mix flour, sugar, and salt.Add butter (Dice the butter into small cubes, or cut it into pats) Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. Drizzle in the ice water,apple cider vinegar and toss it with a fork.

Stop adding water when the dough starts to come together.

If it holds together easily, without crumbling, it’s ready. If it has dry spots, add a bit more water until it’s totally cohesive.

Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. If desired go ahead, roll immediately.

The various glazes for a pie-

• Heavy cream,half and half, or milk(1 Tbsp) and 1 large egg yolk. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

• Whole Egg, Beaten– Intense golden color with a shiny finish.
• Egg White– No color, but a very shiny finish. You can use egg whites when you‘re planning on sprinkling the crust with sugar. The sugar will stick and the pie will look sparkly.
• Egg Yolk, Beaten– Deep golden-brown color with a highly glossy finish.

TIPS

–Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) The fat is mixed or “cut” into the flour so it stays in discernible pieces. Always start with chilled ingredients. The dough need to be chilled so the fat is firm, not liquid, when it goes into the hot oven; it’s the quick melting of the fat that creates the flaky crust.

-For better texture, form the dough into a disk, not a ball and chill the dough for at least 1 hour before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes.

-If you are using a glass pie plate, reduce the oven temperature by 25 degrees F.

–Do not oil or grease glass pie plates.

–Aluminum thin, pie pans are a poor choice because they cook unevenly.

 

 

PHOTO CREDIT; visualhunt.com