Basic Easy Crust
Submitted by mrcooker7
Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.
YIELD
1 crustPREP
30 minCOOK
0 minREADY
30 minThis no-fuss pie crust uses a trick that old-school bakers swear by: a splash of white vinegar in the dough. The acid inhibits gluten development, so even if you handle the dough a bit more than you should, it still bakes up flaky rather than tough.
The dual-fat approach (margarine plus shortening) gives you the best of both worlds. Shortening creates those distinct flaky layers, while margarine adds flavor that shortening alone can’t deliver. Cutting them into the flour until the mix looks like coarse cornmeal is the whole secret to the texture.
Ice water added sparingly, just enough so the dough barely holds together, keeps everything cold and prevents the fats from melting before the crust hits the oven.
Kitchen Tips
- Work quickly and keep everything cold. Warm hands and warm fat make tough, dense crusts.
- The dough should look shaggy and barely hold together when you press it. If it’s smooth and pliable, you’ve added too much water.
- Rolling on waxed paper (as the recipe suggests) really does make handling easier, especially for beginners.
- Don’t skip the vinegar. It’s the insurance policy that keeps the crust tender even if your technique isn’t perfect.
Variations
- For sweet pies, stir in a tablespoon of sugar with the flour and salt as the recipe notes.
- Swap the margarine for cold butter for richer flavor and a golden color.
- Add a teaspoon of apple cider vinegar instead of white for a very subtle fruity note.
Ingredients
Directions
In a medium-size bowl stir the flour and salt together.
Cut in the shortenings using a pastry blender.
Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal.
In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour.
Add enough ice water so that the dough barely holds together.
Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable.
I roll my dough out on waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy.
If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.
Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.
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