Golden Flake Pie Crust

🕒 Prep: 15 min
🔥 Cook: 1 minute
🍽 Serves: 8
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Golden Flake Pie Crust is the secret weapon of home bakers aiming for that perfect pie. It's buttery, flaky, and holds up beautifully to your favorite fillings. Whether you're a pie-making pro or just starting out, this recipe is your ticket to pie perfection.

Ingredients for Golden Flake Pie Crust

All-purpose flour is the structural base, offering just the right amount of gluten to hold the crust together without making it tough. Unsalted butter, chilled and diced, is key for creating those golden flakes; its fat content ensures flavor and texture. A small amount of ice water helps to bind the dough without warming it up, which would melt the butter. Salt enhances the flavors in the crust, while granulated sugar adds a hint of sweetness, balancing out the savory butter. Finally, a splash of apple cider vinegar helps to tenderize the gluten, making your crust even flakier.

Tips & Tricks

  • Keep your butter as cold as possible — pop it back in the fridge if it starts to soften.
  • Work quickly to prevent the dough from warming up too much.
  • If your dough cracks while rolling, patch it up with a bit of extra dough and roll again.
  • For extra flakiness, fold the dough over a few times before the final roll-out.

Serving Suggestions

This crust pairs beautifully with classic apple or pumpkin pie. For a savory twist, try it with a quiche or a chicken pot pie. Serve your creation warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience.

Frequently Asked Questions

Can I freeze the dough?
Yes, you can freeze the wrapped dough disks for up to three months. Thaw in the fridge overnight before using.
What if I don't have a pastry cutter?
You can use two knives or a fork to cut the butter into the flour, or even your fingers, but work quickly to keep the butter cold.
Is it necessary to use apple cider vinegar?
While not absolutely necessary, it helps tenderize the crust and adds a subtle tang that enhances the flavor.

Golden Flake Pie Crust Recipe Walkthrough

Start by grabbing a large mixing bowl. Combine the flour, salt, and sugar. Give it a good stir to ensure everything is mixed evenly. Now, take your chilled, diced butter and add it to the bowl. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. You want some pea-sized bits of butter in there; they’re your future flakes.

Next, sprinkle in the apple cider vinegar and gradually add the ice water, a tablespoon at a time. Keep mixing gently with a fork or your hands until the dough just starts to come together. It’s okay if it’s a bit crumbly; it should hold when you press it.

Divide the dough into two equal balls, and gently flatten them into disks. Wrap each disk in plastic wrap and let them chill in the fridge for at least two hours. This resting period allows the gluten to relax and the butter to firm up again.

After chilling, take one disk out and place it on a floured surface. Roll it out evenly to fit your pie pan, about 1/8 inch thick. Once rolled, gently lift and place it into your pie pan, trimming any excess around the edges. Repeat with the second disk if you're making a double-crust pie.

Why You'll Love This Recipe

  • Achieves a perfect balance of flakiness and tenderness.
  • Uses simple, everyday ingredients.
  • Chilled butter and a touch of vinegar ensure the best texture.
  • Versatile for sweet or savory pies.

Ingredients

2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1/4 cup ice water
1 tsp salt
1 tsp granulated sugar
1/2 tsp apple cider vinegar

Step-by-step Instructions

1. In a large bowl, mix the flour, salt, and sugar.
2. Add the chilled butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Sprinkle in the apple cider vinegar and ice water, one tablespoon at a time, mixing until the dough just holds together.
4. Divide the dough into two balls, flatten them into disks, and wrap in plastic wrap.
5. Refrigerate for at least 2 hours before rolling out.
6. Roll out the dough on a floured surface to fit your pie pan, trimming any excess before filling.

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