Roll out disk on lightly floured surface to 1/8" thickness. Happy baking! I used cultured vegan butter for the crust of my cherry pie (from organic cherries grown right in my backyard). What about the pie crust recipe with sprite or 7up in it ? If you're a visual learner, check out the video tutorials in our Pie Baking Guide. It’s got some serious negative undertones, and nobody likes to have flaky family members or friends. Lines and paragraphs break automatically. Rub butter in with your fingertips until it is broken down into pieces about the size of and … So remember the essential rules of pie baking: When it comes to pie dough, practice makes perfect. It was also a bit more slack to work with when rolled out. King Arthur Baking Company, Inc. All rights reserved. Our thanks to Anne Mientka for the photos in this post. Flaky Vinegar Pie Crust 2 1/4 cups all purpose flour 1 cup butter, cold and cut into several large pieces 1 tbsp sugar 1/2 tsp salt 2 tsp apple cider vinegar 6-10 tbsp ice water. What about vinegar in a gluten free pie crust? You can also freeze the pie crust for later. Three-day-old All-Butter Pie Dough with vinegar (right) and without (left). thanks! While the oxidized dough was a little floppier to work with and didn't hold the pattern of the pie top cutters, the look and flavor of the baked dough were pretty much the same. On my Facebook Foodie Group, so many folks post questions about making pie crusts.They either are afraid to make them, they never turn out, or they taste terrible. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. What does that vinegar do? Prep Time: 15 minutes. Roll second disk top with top crust, crimp edge. How to make dinner rolls with discard starter, This is where overworking is a risk; as long as the dough is mostly holding together, you. The biggest determining factor in the quality of your pie crust is the technique used to make it. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. pie plate, fill with fruit. But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. Is there a technique for making a piecrust that has more "tooth" and holds together better after baking? What does thus do for pie crust ? Transfer to to a 9in. Transforming your Thanksgiving breadbasket, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Sometimes, recipes call for one extra ingredient: a splash of vinegar in the cold water that brings the pie dough together. We're trying to make empanadas, in the spirit of them being a street-food "hand pie" as my husband remembers from Panama. Here's the same recipe after three days. Combine the flour, salt and sugar in a large bowl. Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tip that has never failed me! But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. We don't want them to be overly flakey, or too fragile to handle. Print Recipe. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. Add pieces of cold butter and toss to coat in the flour mixture. 2020 Here's a puzzle for you. Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. would like to try it! What kind of Vinegar did you use here? Perfectly flaky and no cholesterol! 65 %. Perfect flsky crust every time, In reply to For my double pie crust I… by Sheila (not verified). In a large bowl, stir together flour, sugar and salt until combined. I about gave up until I tried this recipe. … She does demos, appearances, and answers food (and baking) questions from all quarters. Allow 2 days to thaw in refrigerator. I started using King Arthur flour when I bought Ina Garten cook books . Simple Pie Crust Recipe . This homemade pie crust recipe uses butter, flour and vinegar to make an ideal flaky crust for any type of pie.