flaky pie crust

<p>This <strong>Homemade Pie Crust Recipe</strong> is buttery, flaky and my tried and true favorite. Today I'm sharing all my foolproof tips and tricks to show you how easy making pie crust from scratch can be.</p>

Homemade Pie Crust Recipe

all purpose flour

sugar

salt

butter,

apple cider vinegar

water

1. Mix dry ingredients and butter

In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.

Mix dry ingredients and butter. In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine. Full recipe at https://cookiesandcups.com.

2. Add in the vinegar and ice water

and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.

Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together. Full recipe at https://cookiesandcups.com.

3. Divide the dough in half and form each portion into a flat circle

Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.

Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days. Full recipe at https://cookiesandcups.com.

4. Roll out dough

When you are ready to use the dough, roll the dough out 1/8 &#8211; 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.

5. Fold or quarter the dough and carefully place into a pie plate

Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.

Roll out dough. When you are ready to use the dough, roll the dough out 1/8 - 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate. Full recipe at https://cookiesandcups.com.

7. Roll out the remaining dough as you did before for a top crust, if the recipe requires

Place the dough on top of the pie and crimp the edges to seal. Follow the baking instructions according to the pie recipe you are using. Typically a fruit pie will bake at 375°F for 45-50 minutes.

6. Fill your pie with desired filing.

1. Follow steps 1-5

Place the pie crust into the freezer for at least 30- minutes.

2. If you are pre- baking your crust

Place the rolled out dough into a pie dish, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes.

How To Blind Bake a Pie Crust

4. Add parchment paper and pie weights

Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans.This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.

5. Bake the crust for 15 minutes

Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.

3. Preheat the oven to 375°F.

My Grandma's Old Fashioned Apple Pie recipe with an amazingly flaky crust and delicious apple cinnamon filling.

Grandma's Old Fashioned Apple Pie

For Filling

apples

brown sugar

white sugar

cinnamon

tbsp Minute tapioca

For Pie Crust

tsp sugar

butter (chilled)

lard (chilled)

5-7 tbsp ice cold water

For the Pie Crust

Mix together flour, 1 1/2 tsp. sugar and 1 tsp. salt.

Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).

Start by blending 4 tablespoons of ice cold water into the flour/butter/lard mixture.

Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.

DO not overmix or your pie crust will be tough.

Divide in half, cover with plastic wrap and chill for 30 minutes.

While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.

Roll out pie dough to make two crusts that cover pie plate with about an inch excess.

Place one in bottom of pie plate.

Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.

Sprinkle top with white sugar and cinnamon.

Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield&nbsp;or foil if edge starts to brown too much while baking.

Making pie dough is so misunderstood which is why so many people have trouble!  A homemade crust really is easy and you only need 3 simple ingredients.   Let me show you how to get a flakey pie crust by teaching you what the most common mistakes in making pie dough are.  

Best 3 Ingredient Pie Crust Recipe

SINGLE CRUST:

Cups Flour

Salt

Cup Shortening

Ice Water

DOUBLE CRUST:

If this is your first time making pie crusts please take the time to read through the more detailed instructions in the post above.

Prepare the work surface where you plan to roll the pie dough out whether that's a silicone baking mat or wax paper as I used.

In a large bowl, whisk together the flour and salt.

Cut in the shortening with two forks or with a pastry blender until mixture resembles coarse crumbs.

Add the ice water a tablespoon at a time.

Only add enough water to bring the dough together and most of the flour is moistened and the dough is still a little crumbly. The dough should not be sticky.

Dump the dough out onto wax paper and gather the dough into a roundish mound.

Roll out into an 1/8 inch thick circle 2-3 inches bigger around than your pie plate.

Place the pie plate upside down on the pie dough and place one hand on top. Slide the other hand underneath the bottom piece of wax paper and carefully flip it over.

Remove the wax paper and gently lift and lay the pie dough into the pie plate. Do not stretch the dough.

Once the dough is nicely laid in the pie tin you can do one of two things.

For a single pie shell, trim the excess dough from around the edges with either a sharp knife or use kitchen shears.

Crimp edges or do them in any decorative way you would like.

Here is a guide for 15 Different Pretty Ways to Finish the Pie Edges!

Fill with sweet pie fillings and bake according to your recipes instructions or use a fork to gently pierce the bottom to allow steam to escape while baking so you don't get air bubbles for a pre-baked shell.

If you wish to place pie weights in the bottom of the crust while it bakes that's fine too.

Bake at 425 degrees for 10-15 minutes until golden brown . Cool before filling for cream pies.

For a double crust, wait to trim the excess dough until you add the top crust.

Fill the bottom crust with filling of your choice.

Roll dough out for top crust the same way as before and carefully cover the pie with it

Trim the excess dough around the edges and seal the top and bottom crusts together by crimping in a decorative way.

Bake your pie according to your recipe instructions.

Making a great pie crust really is a thing of beauty. I used to watch my grandma make them when I was a kid. This is really close to her recipe. Thanks for sharing.

This is my absolute favorite pie crust recipe! Will definitely be using it for all of my holiday baking!

This is the best tutorial for making pie crusts. So glad I found it in time for the holidays!

You had me at 3 ingredients! This flaky pie crust is so perfect for the holidays. I love how easily it comes together.

This Easy Tenderflake Pie Crust recipe is light and full of flavour. This recipe was given to me by my Grandmother and is as easy as pie and never fails to be amazing!

Easy Tenderflake Pie Crust

lb Tenderflake Lard (room temperature)

pastry flour

tbsp white vinegar

In a large bowl add 6 cups of pastry flour and 1 lb of Tenderflake lard cut up into cubes.  Sprinkle in 1 tbsp of salt

Using your hands, a pastry cutter or two knives held together cut the lard into the flour until the mixture begins to resemble a lumpy oatmeal texture.  Stop cutting when the flour mixture starts to show pearl size lumps of shortening or slightly larger throughout.  You do not want to blend shortening into flour mixture completely.  These small pieces of fat are what create the flaky crust you are aiming for.

In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar.  Whisk thoroughly.

Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough.  Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.

You will have enough pie dough for two pies top and bottom or 8 mini pies.  Cut dough in half for one pie and form two separate balls of dough.  Wrap tightly in plastic wrap and let chill in the fridge for about 30 minutes before attempting to roll.

To roll the dough lightly flour the surface and/or line the rolling surface with parchment paper.  Dust the top of the dough with a tiny bit more flour and lightly flour your rolling pin.  Just a dusting because you don&#39;t want to add much flour to the dough itself.

Roll the dough out to about a 1/4 inch thickness.  To move the rolled dough to the pie tin gently roll the dough around the rolling pin to lift and then roll out gently over the pie tin.  Gently press the dough into the bottom of the pie tin ensuring that the bottom is tight along the bottom and all sides.  Allow for some dough to hang over the edge of the pie plate.  Then using a knife trim the edge to the edge of the pie plate.

Fill the pie tin with the desired filling up to the rim of the pie plate and maybe a little more like a hill in the centre.

Repeat the rolling process adding a second layer of pie pastry to the top. Trim edges leaving a little extra along  the edge to properly seal or flute.

Seal edges of pie crust with a fork by pressing around all the edges or a pie plate or use both index fingers to pinch the dough while gently pressing down to seal the pie crust with a fluted edge.  Cut slits in the top of the pie crust to allow steam to escape while baking.

In a small bowl add one egg and two tsp of milk and mix. Use a small basting brush to coat the top of the pie and edges and sprinkle with a little sugar.  This step is optional but helps to give the crust a golden colour.

Bake at 400F for 40-50 minutes or until pie crust is lightly browned and the crust looks flaky. If the pie needs more time but is starting to brown too quickly simply drape the top of the pie with a piece of aluminum foil to prevent further browning.

When done remove the pie from oven and let rest for 30 minutes so you don&#x27;t burn your mouth.  The inside of the pie especially a sugary pie will be very hot.

The right pie crust for the job. Mealy pie dough is the perfect pie dough for pies with a liquid filling. This dense, buttery crust repels water and stays nice and crispy! Say no to soggy bottom pies!

Mealy Pie Dough Recipe (Pate Brise)

all-purpose flour

butter

Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment.

Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand

Add in the egg and water and mix on low until the dough sticks together

Flatten the dough and wrap it in plastic wrap. Let the dough chill in the refrigerator for 20 minutes or overnight before using it. Let the dough warm up at room temperature for 20 minutes or until its pliable but still firm before rolling it out.

Don&#x27;t be intimidated by a homemade pie crust! This easy buttery, flaky pie crust recipe turns out great every time and is the perfect starting place for all your favorite pies.

Perfect Pie Crust

Tablespoons sugar

table salt

vegetable shortening (chilled)

6-8 Tablespoons ice water

Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor (if I had one I would use it!), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.

Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

Divide the dough into two even pieces (if making a double-crust recipe). Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

https://www.youtube.com/watch?v=E8mZO7Ui5qc

Don't be intimidated by making pie dough! Learn how to make an EASY, flaky, buttery pie crust recipe that is perfect for all your homemade pies!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

There is nothing quite like a homemade #piecrust that is made from scratch! Skip the refrigerated store-bought crusts and make your own this #Thanksgiving!

RECIPE: https://houseofnasheats.com/perfect-pie-crust/

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Pie Crust Ingredients:
2 1/2 cups unbleached all-purpose flour, plus extra for the work surface
2 tablespoons sugar
1 teaspoon table salt
12 tablespoons butter, cut into 1/4-inch pieces and chilled
1/2 cup vegetable shortening, chilled
6-8 tablespoons ice water

Instructions:
1. Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
2. Sprinkle 2 tablespoons of the ice water over the mixture. Using the food processor or a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
3. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

For more pie recipes: https://houseofnasheats.com/category/recipes/dessert/pie/

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How to Make the BEST Homemade Pie Crust recipe!

This flaky, tender crust is the perfect vessel for your favorite pies.The Amish have some unique flavors of pies that they are famous for. But they all start with a crust. If the crust is not good, it affects the whole pie. So, for any pie recipe, you can come back to this simple, flaky crust.

Flaky Amish Pie Crust Recipe

flour

Tbsp. sugar

lard, shortening, or butter

Add lard, butter, or shortening, whichever you decide to use; and  blend in with your hands or pastry blender until crumbly. It doesn&#039;t matter if there&#039;s still little pebbles, you just don&#039;t want them any larger than pea size.

Gradually add ice cold water, and form into ball. If it looks like it will be too dry, just add a bit more water. You want it wet enough that it will stick together. But do not over mix.

Divide into 3 balls. Dust your counter top with flour and place your ball of dough onto flour. You can spread a bit with your hands, then dust the top with flour as well. Using rolling pin, roll into a round disc, just a couple inches larger than your pie plate. You&#039;ll want to start in the center and roll outward, just applying a little pressure as you roll. And rotate around in a circle to get it nice and round.

If it wants to stick to your counter, just lift the crust, sprinkle more flour under it, and continue rolling.

Place into your pie pan, carefully lifting the edges so that the center can be lowered into the edges of the pie plate; then using a knife, you can trim around the edges.

Now you can just leave it as it is, or lift the edges a bit and crimp them, to give it a more decorative touch. This also helps to heighten the sides so the pie filling doesn&#39;t run over the edges as quickly. Then fill with your favorite filling and bake according to instructions.

Yields: 3  (9&quot;) pie crusts or two double crust pies

https://www.youtube.com/watch?v=ZIfXbi_Aj3g&t=70s

Today we are having conversation in the kitchen while learning how to make homemade pie crust. Learn PA Dutch Words (Pennsylvania German), Amish pie crust recipe with lard

Find the Amish flaky pie crust recipe here:  https://amish-heritage.org/flaky-amish-pie-crust/

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Making Amish Pie Crust in the Kitchen with a Pennsylvania Dutch Cook - Learn PA Dutch

This is the only gluten free pie crust recipe you’ll ever need. It’s perfectly flaky and buttery, super easy to make and you honestly couldn’t possibly guess that it’s gluten free! The extra laminating step makes the pie crust extra flaky and the pie dough easier to handle, so you can crimp your pie edges and create lattice designs without any fear of the pie crust crumbling, cracking or tearing. The recipe makes enough pie dough for one 9 inch (23cm) double-crust pie or two 9 inch (23cm) single-crust pies.This recipe is from my cookbook Baked to Perfection, which covers EVERYTHING you need to know about gluten free baking. You can read more about the book and order it HERE!

Extra Flaky All-Butter Gluten Free Pie Crust

tbsp caster/superfine sugar

½ tsp xanthan gum

150 g (½ cup + 2 tbsp) cold water

In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum and salt.Tip: If you&#39;re working in a very warm kitchen, you can chill the bowl and your combined dry ingredients in the fridge for about 30 minutes before starting. This will reduce the chances of the butter getting too warm and soft when you make the pie dough.

Add the cold cubed butter and toss it in the flour until each piece is coated.Tip: Make sure that your butter is COLD, straight out of the fridge.

Squish each cube of butter between your fingers to form small, thin sheets of butter. Once you’ve squished all the butter pieces, toss them again with the flour to ensure that they’re evenly distributed. Be sure to check that you’ve squished all the butter pieces before adding the water.Tip: Keeping the butter pieces relatively large and in the form of thin &quot;sheets&quot; will make your pie crust extra flaky. See blog post for photos.

Add the cold water and mix well with a fork or rubber spatula until the dough starts coming together. After you’ve added all the water, the dough will still look very dry – don’t be tempted to add more.Tip 1: Make sure that your water is COLD, ideally straight out of the fridge.Tip 2: The amount of water listed in the recipe works perfectly for a wide range of shop-bought gluten free flour blends, as well as for the DIY blend that you can mix yourself recommended in this recipe. If you use a very different blend (with a very different composition), you might need to adjust the amount of water.

Gently squeeze and knead the dough, pressing it against the sides of the bowl, until it comes together in a shaggy ball with little-to-no dry patches (this can take up to 5 minutes). If absolutely necessary, and if after 5 minutes the dough still hasn’t come together, sprinkle a tiny amount of water on the most persistent dry patches.The final dough should hold together in a ball but will not look perfectly smooth or evenly hydrated. That’s perfectly fine, the flour in the dough will hydrate more evenly during the next refrigeration step.Tip: Because you leave the butter pieces relatively large, the dough is initially (quite unsuccessfully) kept together only by the added water, which is why it will look incredibly dry and crumbly. As you knead, however, small portions of the butter melt from the heat of your hands, helping the dough to come together.

Wrap the dough loosely in cling film and tap it with a rolling pin to shape it into an approximately 6x10 inch (15x25cm) rectangle (no need to be super precise about it). I find it easiest to do this by folding the cling film into a rectangle around the initial disc of dough, and then use the rolling pin to tap and push the dough into a rectangular shape within the confines of the cling film.Tip: By shaping the dough into a rectangle before chilling, you’ll make the subsequent rolling out and laminating steps easier.

Chill in the fridge for about 30 minutes or until the pie dough feels firm but not hard when you press down on it with your finger.

Tap on the chilled pie dough rectangle (along its length) with a rolling pin to make it more pliable.Roll it out into an approximately 6x18 inch (15x45cm) rectangle (no need to be super precise about it). Turn the dough so that a short end is closest to you. Brush off any excess flour and fold the dough as you would an A4 letter – the top third down towards the middle and the bottom third up over it. This is called a &quot;letter fold&quot;.

Rotate the dough by 90 degrees (so that the open ends are closest and farthest from you). Roll out into a similar-sized rectangle and repeat the letter fold. For best results, complete a total of 4-6 letter folds (the more you do, the greater the flakiness). If the dough becomes too soft at any point, chill it in the fridge for 15-30 minutes before proceeding.

After the final letter fold, wrap the dough in cling film and chill it for at least 30 minutes or until needed. (If you chill it for longer than 1 hour before using, soften it for about 15-30 minutes at room temperature, so that it’s pliable.)

Use as instructed in the chosen pie recipe.This recipe makes enough pie dough for one 9 inch (23cm) double-crust pie or two 9 inch (23cm) single-crust pies.

Storage:The gluten free pie crust keeps well wrapped tightly in cling film for 1 week in the fridge or 2-3 weeks in the freezer. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation – but it should feel firm, not too soft to the touch.

This is the only vegan pie crust recipe you’ll ever need. It’s ultra flaky, crisp and tender, super easy to make, and you couldn’t possibly tell that it’s vegan! The secret to its next-level flakiness lies in using frozen, sliced vegan butter and in an extra laminating step, which also makes the pie dough easier to handle.This recipe makes enough pie dough for one single-crust 9 inch (23cm) pie, but is easily doubled if you want to make a double-crust pie (with a lid or lattice).

Extra Flaky Vegan Pie Crust

200 g (1 ⅔ cups) plain all-purpose flour

½ tbsp caster/superfine sugar

g (⅓ stick) cold vegan butter, from the fridge

80 g (⅓ cup) cold water

In a large bowl, whisk together the flour, sugar and salt.Tip: If you&#39;re working in a very warm kitchen, you can chill the bowl and your combined dry ingredients in the fridge for about 30 minutes before starting. This will reduce the chances of the vegan butter getting too warm and soft when you make the pie dough.

Add the cold vegan butter (from the fridge) and use your fingertips to work it into the dry ingredients until you get a mixture resembling breadcrumbs.Tip: This prevents gluten development in subsequent steps and ensures that your baked pastry will be nice and tender.

Add the frozen, sliced vegan butter. Toss it in the dry ingredients, and make sure that it’s all evenly covered in flour. If any pieces of butter have clumped together, break them up.Tip: Using frozen butter prevents it from melting too quickly, and maximises the  flakiness of the final, baked pastry.

Add the cold water, 1-2 tablespoons at a time. After each addition of water, gently toss all the ingredients together with your fingertips, ensuring that the flour is evenly hydrated. Tip: You might not need all the water listed in the recipe, as different brands/types of all-purpose flour absorb slightly different amounts of moisture. I’ve found that I usually use all of it.

When the dough starts clumping together, give it a quick knead (pressing it against the sides of the bowl) until it comes together in a ball. Don’t over-work the dough as that can result in gluten development and a tough pastry.The final vegan pie dough won’t look smooth: it might crack slightly in places and it will look a bit “shaggy” – that’s perfectly fine. As long as there aren’t any completely dry spots (all the flour should be hydrated) and you can see large pieces of butter, you can proceed with the next step. If you do see patches of dry flour, sprinkle them with some extra cold water. (See blog post for photos of what the pie dough should look like.)

Wrap the pie dough in cling film and chill in the fridge for 1-2 hours. I don’t recommend freezing the dough at this stage, as it can lead to cracking when you roll it out in the laminating step.

Making the vegan pie dough:

Lightly flour your work surface and the top of the chilled pie dough.

Tap on the pie dough with a rolling pin to make it more pliable.

Roll it out into a long rectangle. The exact dimensions don’t matter much, just make sure that you don’t roll it thinner than about 3-4mm. While rolling, make sure that it doesn’t stick to the surface, by occasionally sliding your hands underneath.

Turn the dough so that a short end is closest to you. Brush away any excess flour and fold the dough as you would an A4 letter – the top third down towards the middle and the bottom third up over it. This is called a &quot;letter fold&quot;.

Rotate the dough by 90 degrees (so that the open ends are closest and farthest from you). Roll out into a similar-sized rectangle and repeat the letter fold. Tip: If the dough becomes too soft at any point, chill it in the fridge for 15-20 minutes before proceeding.

After the two letter folds, wrap the dough in cling film and chill it in the fridge for at least 30 minutes or until needed.

Use as instructed in the chosen pie recipe.This recipe makes enough pie dough for one single-crust 9 inch (23cm) pie, but is easily doubled if you want to make a double-crust pie (with a lid or lattice).

Laminating the pie dough:

The vegan pie crust keeps well wrapped tightly in cling film for 1 week in the fridge or 2-3 weeks in the freezer. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation – but it should feel firm, not too soft to the touch.

Storage:

Flaky, buttery, and reliable GLUTEN-FREE pie crust that’s also vegan! Just 4 ingredients and 15 minutes of chill time required!

Flaky Gluten-Free Pie Crust (Vegan)

½ cup MB 1:1 Gluten-Free Flour Blend*

tsp sea salt

vegan butter, cut into 1/2 inch cubes

maple syrup

Preheat oven to 375 degrees F (190 C), and set out a standard size (9-inch) pie pan.

To a small mixing bowl, add a handful of ice cubes and cover with water. Set nearby. In a medium mixing bowl, combine the gluten-free flour and salt and whisk to combine. Working quickly, add in the cold vegan butter and use clean hands to begin pressing the butter into the flour. Avoid crumbling up the butter and instead try to press each piece into a flat “flake” — this will help create the best flaky crust! Continue until there are no large chunks of butter remaining.

Add the maple syrup and 1 Tbsp (15 ml) of the ice cold water. Use a fork to gently toss the mixture together, doing your best to evenly distribute the liquid without breaking the butter down any further. Continue adding water until the mixture looks evenly moist and soft and sticks together easily when pressed between your fingers. It might look a little crumbly, but resist the temptation to add more water!

On a clean work surface, lay out a piece of parchment or wax paper and transfer the dough. Gather it together and press it into a “disc” about 1 inch tall by 6 inches wide. Wrap the paper around it and transfer to the refrigerator for 15 minutes. If you want to make your crust ahead of time, stop at this point and you can refrigerate for up to 2 days or freeze for up to 1 month, just make sure to thaw the crust (until slightly soft when poked) before rolling out.

Carefully remove the crust from the refrigerator and work quickly to prevent the butter from melting. Unwrap the dough, leaving the paper underneath as a work surface. Sprinkle the top of the crust with a very light dusting of flour, then place another piece of parchment or wax paper on top of the crust and begin rolling it out until it’s ~11 inches wide and 1/4 inch thick. It can be helpful to start by “whacking” the dough to spread it out, then switching to rolling. If the crust is cracking a lot, give it a couple minutes to warm up slightly.

To transfer your crust, gently roll it up onto your rolling pin and unroll in the pie pan, or quickly (and confidently!) flip it into the pan. We chose to flip it. Press the crust into the pie pan so the bottom edges are smooth and patch any cracks with excess dough. Crimp the edges together with your fingers or press with a fork.

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Top Tags

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