I have gotten quite a few of my recipes from Mr. Chemist’s Grandma Daniel over the years. She is an amazing baker and always has the yummiest treats at the family get togethers.
One time when she made a pie I was so taken by the crust, I had to have the recipe. One of my favorite parts about pie is the crust and I am pretty picky about them. This was flakiest, most delicious one I had ever had. I am not sure what cookbook she pulled it out of, but it was old and wonderful.
I did change over the classic shortening to be butter since I can’t handle putting shortening in something I am going eat and I also added a bit of baking powder which makes it rise just a wee bit more and helps to accentuate the flakiness.
Also just so you know, I have tried mixing this in the food processor and it makes it very hard to work with. The dough is very crumbly and I had to add a little water and knead it in to be able to roll it out and then transfer it into a pie plate, but it does turn out extremely light and flakey once baked. I don’t think it’s worth the effort though, it is a very light flakey crust anyway.
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¼ cup cold butter cut into cubes
- 1 egg, slightly beaten
- 1 tablespoon apple cider vinegar
- 5-6 tablespoons cold water
- Mix the dry ingredients together.
- Cut in the butter with a pastry blender until mixture resembles course sand.
- In a small bowl combine the egg, vinegar and water. Add to the dry ingredients and blend with a pastry blender until moist.
- Divide in half and roll out one half on a lightly floured surface. Once it has reached the desired size, carefully lift one half off the counter and drape over your rolling pin. Then carefully move the whole thing over to your pie plate and place inside. Refrigerate until needed.
- If you need the other half, roll that out next, but if you only need one crust, you can freeze the second for next time. I usually just press it into a ball and put it in a freezer bag.