100 year old pie crust recipe
Discover the secret to a perfect 100 year old pie crust recipe! Flaky, buttery, and timeless, this recipe will elevate your baking! 🥧✨
Equipment
- 1 Mixing bowl Chill before use for best results.
- 1 Rolling Pin For rolling out the dough.
- 1 Pie pan To hold the pie crust.
Ingredients
Main Ingredients
- 2 ½ cups all-purpose flour For the best 100 year old pie crust recipe, choose high-quality flour for optimum flavor.
- 1 cup unsalted butter Cold butter creates that perfect flaky texture.
- 1 teaspoon salt Enhances the overall flavor of the crust.
- 1 tablespoon sugar Adds a hint of sweetness to balance the savory elements.
- 6-8 tablespoons ice water Helps bind the dough without making it tough.
Optional Additions & Enhancements
- 1 tablespoon vinegar Adds tenderness to the crust.
- to taste herbs or spices Experiment with flavors like rosemary or cinnamon.
- to taste grated cheese For a savory twist, try adding cheese to the dough.
Instructions
Gather Ingredients
- In a large bowl, mix flour, salt, and sugar.
Preparation
- Chill your mixing bowl and utensils for a few minutes. This helps keep the butter cold, ensuring a flaky crust.
Cooking Process
- Add chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out one disc on a floured surface to fit your pie pan.
- Transfer the rolled dough to the pie pan, trimming excess edges.
- Fill with your favorite pie filling.
- Roll out the second disc for the top crust, if desired, and place it over the filling.
Assembly/Plating
- Seal the edges of the pie crust by crimping with your fingers or a fork. Cut slits in the top crust for steam to escape.
Pro Tips
- For extra crispiness, preheat your oven before baking!
- Use cold ingredients for a flakier texture.
- Don’t overwork the dough; handle it gently!