Sunday, November 29, 2015

Best Pie Crust Ever


5 cups of All Purpose Flour
2 cups (1lb) of butter
1 teaspoon of salt
1 cup of ice water
1 tablespoon of vinegar

Makes 4-5 pie crusts.


  1. Cut butter into small cubes
  2. Put in the freezer until very very cold
  3. Mix flour and salt into the butter
  4. Slowly add the water. add 1 tablespoon at the time. You may not need the whole cup.
  5. Add the vinegar as you add the water.
  6. Don't over mix, just mix until if you pinch some off it sticks together. You want to have chunks of butter throughout.
  7. Rake dough out of the bowl and onto a floured surface.
  8. Shape dough into large disk and divide into fourths.
  9. Wrap each fourth in parchment paper and place in Ziploc bag. Place in refrigerator. Chill 1-hour. 
  10. After chilling roll out on floured surface and use in any recipe.

Tips From Grand

Grand uses her Kitchen-Aid mixer. It only takes a few minutes to mix the dough.

 This recipe is good for sweet pies. But because it has no sugar it is good for Chicken Pot Pie, Beef Turnovers and such.

Grand divides this recipe into fourths flattens them into a disc, then wraps each one in Parchment Paper. Place in a plastic bag and place them in the refrigerator (keeps for a week) or the freezer (keeps several months). If you save the "scraps" that you trim off the pie plate you'll have another pie crust, so you end up with 5 crusts.

Grand has made many pie crust recipes and she has also used pre-made pie crusts. This is the best pie crust EVER! She finally got it right.

This is well worth making. No preservatives and YOU have control over what goes in and what doesn't.

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