I've been told that my grandma was a pro at making a flaky pie crust. Sadly, that talent was not one passed down to me. I love to make pies, but have struggled with achieving a flaky pie crust from a basic pie dough recipe. I know all the rules but just can't seem to get it right. Until recently, that is. I have discovered a recipe that seems to be a no-fail, flaky every time pie crust. It does have kind of a lot of fat in it! Maybe that is one reason it works. ?? It also doesn't seem to matter if you knead it or re-roll it, which is breaking pie crust making rule #1 BIG time. But it really does seem to work.
Here is the crust rolled just once:
And here is one of the dough that was rolled out two times, kneading in between rolling.
I also got curious and re-rolled a third time. Still flaky.
Here is the recipe. Give it a try this holiday season. Let me know if you have the same success. At least that way I'll know for sure if its the recipe or if I got my grandma's pie crust genes after all.
6 C flour
2 C shortening
1 cube butter or margarine (1/2 c)
2 tsp salt
2 T oil
1 c buttermilk or 1 c milk soured with 1 tsp vinegar
Cut shortening & butter into flour & salt. Sprinkle oil on top and mix together with a spoon. Add buttermilk and mix. Knead (yes, knead!) dough until all the flour is mixed in thoroughly. Cover and chill at least 1/2 hour. Dough keeps in the fridge 2-3 weeks or frozen for 2 months. Makes about 3 9" double crusts.
