Perfectly Flaky Pie Dough Recipe
This is my go to recipe for all of my pies. I don't make pies very often because I'll eat them, so when I do I cannot wait to dig in!
This recipe is not 100% butter, I know that may make some readers put their noses up however I find this recipe better than all butter, but you're welcome to disagree;)
Beautiful Pie Crust
2 1/2 cups all purpose flour
1/2 cup unsalted butter
1/2 cup Tenderflake
1 cup of ice water (use only what is needed)
Dice butter and Tenderflake into small cubes but keep them in separate containers and place back in the fridge. It is important to keep both butter and Tenderflake very cold for the perfect dough.
Combine flour and salt. Break the butter first into the flour mixture using a pastry cutter. Once the butter is broken up in the flour add the Tenderflake and continue with the pastry cutter until the dough is nice and crumbly. Slowly add icy water a little bit at a time while using pastry cutter. Continue to add water and cut until the dough just comes together. you will need to use your hands to bring dough together, if there is a dry section simply wet it a bit and bring that into the dough.
You want to make sure you do not add too much water.
Once dough is together cut in half and press each half down into a disk. Pressing it into a disk makes it much easier to roll out after.
Wrap your pie dough in plastic wrap and place in fridge for at least one hour. I usually make my dough up a day ahead to save time.
I doubled this recipe to make two pies. I had enough left over dough to make one more small pie!
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