This is from the “Basic Flaky Pie Crust” on epicurious.  There are more variations there, but this is the one I did, with a few changes (mainly using less plastic wrap!).  We decided it was flaky and tender and worth the extra steps.   Also, the cider vinegar seems weird, but you don’t taste it and it relaxes the dough (making it easier to roll and be more tender) without losing flakiness.  The specific instructions with the butter and adding of liquids also affect how the flour and fats work together to make it flaky and tender. This is for a double crust 9” pie.


14 tablespoons cold butter

1 ¼ cups AP flour

1 cup WW flour

1 tablespoon sugar (eliminate for savory recipes)

¼ teaspoon salt

¼ teaspoon baking powder

5 – 7 tablespoons ice water

1 tablespoon cider vinegar


Open the waxed paper wrapping for the two sticks of butter and divide it into 9 and 5 tablespoons and place on top of each waxed wrapper on two separate small plates.  Cut the butter into ¾” chunks, still on top of the waxed paper.  Put the plate with 5 tablespoons in the freezer, and the plate with 9 tablespoons in the refrigerator.


In a food processor, mix together the flours, sugar, baking powder and salt. Remove the bowl with flour mixture and place in the freezer.  Chill for 30 minutes.


Remove the flour mixture and put back on the processor.  Take the 9 tablespoons of butter out of the refrigerator and process with the flour mixture for 20 seconds, or until mixture resembles a coarse meal.  Add the frozen butter and pulse until the butter is the size of peas (about 10 times).


Add 5 tablespoons of water and the vinegar and pulse 6 times.  Pinch with fingers to see if it holds together.  If not, add one more tablespoon water at a time until it does, pulsing a few times.  Dough should not be sticky at all.  Then process about another 20 seconds until the dough begins to crawl up the sides of the bowl.  The mixture will not come together and will seem dry.


Dump onto a board or silicone rolling sheet and divide into 2 equal pieces.  With hands, gather and press each half into a disc.  Cover each disc tightly with plastic wrap and refrigerate for 45 minutes.


To use, remove from refrigerator and let sit for about 10 minutes.  Place on very lightly floured surface and roll out, using the plastic wrap as a cover to avoid sticking.  Bake as directed in recipe.

Click here for a Printable Version: PIE CRUST, BEST SO FAR


3 responses to this post.

  1. […] « Pumpkin Pie. It’s not just for breakfast anymore PIE CRUST, BEST SO FAR […]


  2. Posted by Heather Henderson on July 15, 2011 at 6:00 pm

    This is you, Karen? If so, thanks for steering me to this site via Twitter. Are these all your recipes? I’m making the blueberry galette this weekend!


    • Yes, this is me. My blog is actually in transition from one on blogspot, but they are both sadly neglected. I have a lot more recipes on the old one, and hope to unite them when I’m on vacation (since I can’t seem to get to it in real life!) Here’s the old one: http://realmomsrealfood.blogspot.com/. Hope the galette turns out well!


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