This foolproof pie crust recipe has an ingredient that makes it stand out from other pastry recipes, an egg. It is a favorite of many bakers because it is easy to work with and makes a delicious flaky crust.
Most pie crust recipes are simple. They use flour, a fat, a pinch of salt, and some ice cold water.
That is it. While the ingredient list is simple, they can be a little bit hard to work with if you aren’t used to it.
If you don’t get them just right, the dough can be crumbly or sticky. Then if you work with it to much, the finished crust can be tough.
So, there is something to be said for adding a few more ingredients if it makes the crust easier to work with. This foolproof pie crust recipe was the go-to in our family for many years… until my mom got her hands on her grandma’s lard pie crust.
Now we use them both, depending on our mood. This pie crust was the perfect base for a yummy cherry berry pie.
Use Your Favorite Fat
What kind of fat you use depends on your preference. You can use butter, shortening, lard, or a mix. Each has its own benefits and drawbacks. What you choose is really a personal choice.
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What Makes This Crust Foolproof?
Each of the extra ingredients is there for a reason. They help to reduce effect of some of the pitfalls bakers run into when making pie crust.
Vinegar- the vinegar helps to denature the proteins a bit. It keeps the glutens from forming to tightly, helping to achieve a tender crust even if it is a little bit overworked.
Egg- adding an egg to pastry dough has many advantages. For one, it adds richness and flavor. It also helps the crust to brown nicely. In addition, it makes the dough a little more pliable, making it easier to work with.
Baking Powder- a tiny bit of leavening helps to really ensure that you get a flaky crust. Those tiny air bubbles will work with the steam that normally creates the nice flaky texture and gives it a little extra lift.
Storage
You can make pie crust up to a couple of days ahead of time. Just wrap it in plastic wrap and store it in the fridge until you are ready to make the pie.
For longer storage, place the pie crust in the freezer for up to 6 months. Place the wrapped ball of dough in a freezer bag to keep it protected. When you are ready to use it, place it in the refrigerator to defrost overnight before using.
Foolproof Pie Crust
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter cut into small cubes
- 1 large egg
- 6 Tablespoons cold water
- 1 teaspoon vinegar
Instructions
- In a large bowl, combine the flour, sugar, salt and baking powder.3 cups all-purpose flour, 2 teaspoons granulated sugar, 1½ teaspoon salt, ½ teaspoon baking powder
- Cut in butter until crumbly.1 cup unsalted butter
- Combine the egg, water and vinegar in a small bowl. Slowly add this to the four mixture tossing with a fork until it forms a ball.1 large egg, 6 Tablespoons cold water, 1 teaspoon vinegar
- Divide the dough in half.
- Flatten the dough into a disk and wrap it in plastic. I like to flatten it a bit more so that it is quick to roll out. Refrigerate for at least 30 minutes or overnight. (This dough can be stored in the refrigerator for up to three days or in the freezer for a month. If frozen, defrost in the refrigerator overnight before using)
- Lightly dust your rolling pin with flour. Put the dough on a lightly floured surface, or parchment paper dusted with flour and dust the top of the dough with a little flour as well. Roll out the dough until it is one and a half to two inches larger than your pie pan. The crust should be about ⅛-inch thick.
- The dough is now ready to use as instructed by your pie recipe.
Notes
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