Best Ever Flaky Pie Crust
Easy to roll out, melt-in-your-mouth flaky pie crust made with all butter (you can use lard or coconut oil for dairy free) for delicous pies!
Ingredients
- 4 cups flour see notes on best flour to use
- 1.75 cup butter or lard or coconut oil
- 1 Tablespoon sugar
- 2 tsp sea salt
- 1 Tablespoon Apple Cider Vinegar You can use white vinegar, but I prefer apple cider in baking
- 1 egg
- 1/2 cup water ice cold
Instructions
- Mix flour, sugar, and salt in a bowl. Stir to combine.
- Cut in COLD butter (or lard, or coconut oil).
- Fat is fully cut in when the flour is in crumbly pea size pieces.
- Mix egg and vinegar together in a small bowl, then add to flour mixture along with 3 tablespoons of ice cold water.
- Continue adding water, one tablespoon at a time, until the dough just holds together, without crumbling, when pressed into a ball.
- Wrap dough in plastic wrap and chill in the fridge for 15 minutes.
- Divide dough into four equal balls, press out into a disc and either freeze or roll out to bake pies.
Notes
- In order to achieve a flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.
- Don't skip the chilling step. This allows the dough to rest and the butter to get cold again before rolling/baking.
- Roll out bottom crusts into pie plate, freeze until solid, then pop frozen pie crust out, wrap, and freeze. Bake pie crust from frozen in the same pie plate you froze it in!
Nutrition
Calories: 2390kcalCarbohydrates: 197gProtein: 30gFat: 166gSaturated Fat: 103gCholesterol: 509mgSodium: 3783mgPotassium: 346mgFiber: 7gSugar: 7gVitamin A: 5082IUCalcium: 97mgIron: 12mg
Tried this recipe?Let us know how it was!