Prep 15 mins
Cook 0 mins
Flaky and perfect every time! From the KAF website.
- 709.77 ml flour
- 29.58 ml dry buttermilk
- 4.92 ml . salt
- 2.46 ml baking powder
- 118.29 ml shortening
- 118.29 ml butter, cold
- 9.85 ml cider vinegar
- 88.74-147.89 ml ice water
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Work in the shortening, mixing until the mixture is the texture of sand and all the flour particles are coated. Now cut in the butter, but do not completely Incorporate it. You want small pea sized dots of butter, this will add flakiness.
- Sprinkle the vinegar and ice water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap the two disks in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- When you’re "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. If you've made the dough with all vegetable shortening, you’ll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it’s refrigerated.
- Roll the dough to the size needed (about 13" for a 9" pie). Fill and bake as directed in your recipe.
I have did this last year but did not review it. by my note I did read like this:<br/><br/>This is a very good pie crust. Very good Tip's too, I will do this one a lot more.<br/>Some of her to Tips was: Yes you can freeze pie douge, I have at times for the holiday.<br/>1. Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.<br/>2.Think about making your pie filling ahead, too.<br/>3.Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).<br/>*And practice! Every time you make a pie crust from scratch, it will get easier. Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature. And the cost savings are really tremendous. Have fun experimenting!<br/>Thank You! I did it for me, the fun is at PRMR 2013....Grpa
I cut the recipe in half, used coconut oil for shortening; raw apple cider. This worked beautifully for a fresh blueberry pie! Made for Ramadan Tag/July. PS A food processor make this recipe super quick and easy to prepare. fyi
Delivers perfect dough texture, and tasty crust in pie (Recipe 509358). Thank you for stressing to keep the butter cold. I sliced my butter in teaspoons, and then quartered them; I then returned them to the refrigerator. Also I kept water on ice until I measured 6 Tbsp. to add to cider vinegar. 6 tablespoons was all the liquid I needed. This provided enough crust for a 9" pie (bottom & top), plus enough leftover to create adornment "appliques" with the dough. Thank you, Pammy, for providing this perfect pie crust for a pastry-challenged chef. I will remember you each time I repeat this crust. Made for Pammyowl Cookathon.