All Around Flaky Pastry Crust Recipe

All Around Flaky Pastry Crust


If your lucky as I am, you would not find any pre made pie crust in my area. (none that I know of) No dough boy to meet my pastry making needs! So stumbling upon this recipe online is a big relief. 100% flaky and yummy. I did some minor adjustments from the original and it came out perfect. I used this one for my empanada but surely you can use it as a pie crust. I even ended up frying the scraps and drizzle some maple syrup on it and it was yummy! Can make this in a food processor or just use some pastry cutter or like what i did, good old fork would do.

  • 2 1/4 c. flour
  • 1 stick unsalted cold butter
  • 1 egg
  • 1/3 c. ice cold water
  • 1 tbsp. regular vinegar
  • pinch of salt

How to make All Around Flaky Pastry Crust

  1. In a small bowl beat the egg. Add in the vinegar and cold water.
  2. In a separate bowl or the food processor, combine the cold butter (cut in small pieces) with the flour and salt until it resembles a coarse meal.
  3. Add in the wet ingredients and mix until just incorporated.
  4. Put the dough mix in a well floured surface and knead for a couple of seconds just to bring everything together and form into a dough. Dont over work it. Wrap with plastic and chill for 1 hour at least.
  5. Roll out the dough making sure you have a well floured board and rolling pin to avoid sticking. Your crust is ready for use!
  • redwood5
    redwood5 says

    interesting...I don't recall ever seeing a pie crust made with egg. How does the egg effect the texture and tenderness of the crust?

  • honeygurl
    honeygurl says

    its quite tricky to handle actually when you roll it out but definitely worth it. if you want a tender and flaky crust this recipe would be a good one to do so.

  • honeygurl
    honeygurl says

    oh and I do suggest you blind bake it first before adding any filling on it.

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