Updated: 7 days ago
Tips for a flaky and golden pie crust.
· Measure ingredients weight or volume
· Use cold water, cold butter, cold shortening
· Let the finish dough rest at least 30 minutes before use.
· Sensitive to soy in the shortening or paleo, use all butter
· Do not over mix dough
Preheat and bake at 375 F
Tip to avoid soggy crusts: Precook fruit fillings with the starches and desired ingredients, and always cool fillings completely before making your pies. This method will ensure a truly flaky and golden crust in the bottom as well as the top of your pies.
Here is my pie free recipe if you don’t have one.
4 cups (16 oz.) All-purpose flour*
¾ tsp. (4.5 g.) salt
2/3 cup (5.3 oz.) cold butter
¾ cup + 3 tbsp.( 5.3 oz.) cold vegetable shortening (non- hydrogenated)
5.5 FL oz. cold water
Mix flour and salt.
Use a fork or pastry cutter to blend the butter and shortening into the flour. It will resemble small pea size crumbs.
Add cold water, and mix just until incorporated. Do not over mix or dough will be hard. Let dough rest for 30 minutes before using.
*(GF)-Use one to one ratio gluten free flour by Bob's Red Mill for a gluten free crust, plus 1 tablespoon of potato starch not flour. In addition,only let dough rest 10 minutes in the refrigerator. The gluten free dough is a bit harder to work with, but it taste delicious.
If you need a peach filling, see the peach cobbler or peach gallette recipe in this blog, but remember to always cool the filling before making the pie.
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Recipe developed by Jeannette Werle ©