This weekend I am creating a pie buffet! What could be more fun?!! Peach, apricot, apple, and berry just to name a few of the selections so far. Classic flavors with subtle flavor twists like ginger, honey, and lemon.
Pie dough is something that pastry chefs take great pride in. It can be the bane of your existence or it could be what makes you famous. A year ago I learned the secret to my grandmother’s irresistible pie crust. Her fork tender crust uses good ol’ fashion Wesson oil as the fat. I personally love the taste of butter and was sad to replace all the butter with oil but once I had this crust the texture was like none other….. until now!!!
I have found the PERFECT pie crust. Flaky, tender, full of butter and really ridiculously easy to work with.
So without further ado here it is…..
PERFECT PIE CRUST
adapted from Chocolate & Zucchini
200 g all-purpose flour
125 g salted butter, diced (frozen)
1 T Cornstarch
1 egg
1 t Champagne Vinegar
Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs. Add egg and vinegar until combine. Knead gently just until it comes together. Chill for at least 30 minutes.
Now get baking! Let me know how it turns out.
PDF 
5 Comments
This is VERY similiar to my mother’s pie crust….only difference was she didn’t use champagne vinegar….small world, huh? Friends brought a pie to dinner last week. A group of Quaker women operate a small bakery in a small town just outside of McMinnville. I have to say, the crust was amazing and like none I’ve ever tasted! Wonder what their secret is?
I baked an exploding blackberry pie last weekend and, though it was delicious, one side of the crust ruptured and blackberry filling gooshed out – onto the baking sheet I’d just barely remembered to place underneath the pie. Whew!
But I used the master pie dough recipe from The Secrets of Baking and it was pretty tasty, I must say. Nice and flaky, and crunchy on top….Mmmm. Now I want pie.
Yum. I check in to your blog from time to time but have missed a few posts. I have been elected the pie maker in our family. I’ll look forward to trying this out – especially with the upcoming holiday season. Thanks for sharing.
So have you tried making this with whole wheat flour by any chance? I have to make 3 pies this weekend. 3 more next week. I’m gonna’ try your recipe out. Congratulations on Baby #2 by the way.
At what temperature do you bake this crust for?
I love your web site! So many good tips, info and great pictures.
2 Trackbacks
[...] Recipe for my favorite flaky and tender pie crust [...]
[...] scraps with cinnamon and sugar and munch on those until the pie is done. When I found and tweaked this recipe Grandma’s was beat out by a butter-rich crust that is the perfect balance of flakiness and [...]