I used to use Crisco to make this crust but theres too much hydrogenation going on in that stuff, so now I use all butter. Definitely better flavor!
4 cups Flaky Pie Crust flour
1 teaspoon salt
1 Tablespoon sugar
¾ teaspoon baking powder
1-1/3 cups cold butter, grated
½ cold water
1 Tablespoon Vinegar
In a stand mixer bowl, mix the dry ingredients, then grate the cold butter into the bowl.
(I like to roll the stick of butter in the flour so it's easier to hold. I also like to work the gratings into the flour periodically so theres not a big clump of butter stuck together when I'm finished.)
little hands, happy helper☺
In a separate bowl combine water, vinegar, and egg.
Using paddle attachment, turn mixer to medum-low and slowly pour liquid into flour mixture
and mix only until no dry ingredients remain. I learned this trick from my sister Becky. I always had trouble with either overwoking it or unevenly mixed dough. But with this method it gets right for me every time.
This is important! Overworked pie dough will be elastic-y and will shrink when baked without a filling.
This dough will still be kind of wet so I use a fair amount of flour on the surface when rolling it out.
Take 12 ounces of dough and form into a ball, roll into flour on rolling surface,
and pat into a flattened circle. With a rolling pin roll evenly into a 5 inch circle starting at the center of the circle rolling out towards the edge. Working your way around the circle always starting at the center
When it is half the size I want it to be (10 inches) I like to flip it around, making sure theres enough flour underneath to prevent sticking.
Continue rolling till you have a 10 inch circle.
Loosen the edges and underneath with a sharp metal spatula,
fold in half
and transfer to a 9 inch pie plate (I use deep pie plates).
Unfold and fit into the corners without stretching it.
Using a kitchen scissors cut off excess overhanging dough, leaving about a half inch hanging down. I like to tuck the extra in behind the crust to give it a nice sturdy edge. Then crimp the edges.
If you are using the crust for an unbaked filling prick with a fork on the bottom and around the sides. This also prevents shrinking.
Bake at 375° for 15 to 20 minutes.
There it is, flaky, buttery, delicious and ready for filling! I filled 2 big ones and 1 small one with fresh strawberry filling and they were gone in a flash! Yum!!
This recipe makes 4 large and 1 tiny crusts and they freeze well for later use. I usually freeze them unbaked without the fork pricks in them so that I have options when I go to use them. I like to have options, don't you?☺
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