| Lots of people have problems find a good, flaky pie crust. This one is great. Simple, good and flawless! Good for single and double crust pies. | |
| 1.5 cups | Flour |
| 2 Tblspn | Sugar |
| 5 tsp | Salt |
| 6 Tblspn | Butter, unsalted, chilled and cut up |
| 3 Tblspn | Shortening |
| 1 | Egg Yolk |
| 1 tsp | Lemon Juice or White Vinegar |
| 4 Tblspn | Water, ice cold |
| Directions: |
In large bowl combine flour,, sugar and salt. Mix well. Add butter. With a pastry blender or 2 knives work the butter into the flour until it is partially mixed into the flour. Add shortening and continue blending until butter and shortening resemble pea-sized flakes. In a small bowl combine egg yolk, lemon juice and 2 Tblspn water. Mix well. Add egg mixture to the flour mixture. With a fork mix well. Add remaining water 1-2 tsp at a time until the dough just begins to stick together. Shape the dough into a flat disk, wrap in plastic and refrigerate for 30 minutes. Remove and roll out per recipe. |
| Notes: | To double the recipe use 3 cups flour, 3 Tblspn sugar, 1 tsp salt, 3/4 cup butter, 6 Tblspn shortening, 1 egg yolk, 2 tsp lemon juice, 6-8 Tblspn ice water. Prepare as directed and when adding water initially, use 4 Tblspn. |
Steve's Cookbook
Flaky Pie Crust
- Steven Weise