Worlds Best And Flakiest Pie Crust Bar None Recipes

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

WORLD'S BEST AND FLAKIEST PIE CRUST BAR NONE!

Steps:

• 1. In a large mixing bowl, combine Flour, Baking Powder and Salt. Add Lard and mix until very crumbly.
• 2. Pour 1/4 cup apple cider vinegar into a 1 cup measuring cup. Beat in 1 egg. Fill to the 1 cup line with ice cold water. Mix well.
• 3. Pour liquids into flour/lard mixture and blend well.
• 4. Divide into 5 parts for individual pie crusts. Roll out on floured board and be amazed!
• 5. For sweet pies, glaze with brushed egg yolk and sugar. For meat pies, glaze and salt. Keeps up to 2 weeks in the fridge.