This is my super flaky, no fail, pie crust.
add to shopping list Ingredients
for a two-crust 9-inch pie
2 cups and some pastry flour
1/2 tsp baking posder
1.5 3 oz packages full-fat cream cheese
12 tbsp unsalted kerrigold butter, really cold
splash or two of ice water
1 tbsp cider vinegar
Combine the first 3 ingredients, then rub the cream cheese into the flour and spill out on the table, forming a rectangle with a bench scraper or ruler.
Cut the butter into tbsp squares, place on top of the flour and roll into the flour as best you can. Scrape into a pile.
Sprinkle that with as little ice water as you can stand and the vinegar so that you can form a shaggy loose ball of dough. Smear the dough against the table to make long flat pieces of fat in the dough (flaky) but don't work too hard or the fats will start to melt(tender). Form into discs and chill for at least an hour before use. This rolls out really well, holds its shape fabulously for containing no shortening (trans fats) and is the standard for all my pies.
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