I was never able to find one that tasted like hers. She was a firm believer in using lard. Hers was the kind of lard that you would have to go to a butcher to get, not the kind available at a regular grocery store. Even though I made some pie crusts that tasted good, I was always just a bit disappointed so I gave up and started buying the refrigerated pie crusts at the grocery store. That ends today with this recipe. Yes, it's that good.
For Carlee's Mother's Day dessert buffet, I decided to make an oatmeal pie recipe that my friend Lynn gave me. It calls for 2 pre made pie crusts, but I didn't have them. I decided to look up a recipe and make my own. I am not going to compare this to my grandmother's pie crust because, as we all know, sometimes we can't ever quite make certain things as good as mom and grandma made. I got this recipe from "Back in the Day Bakery, Made With Love" cookbook. Paula Deen included them on several of her shows. If their baked goods are good enough for her then they should be good enough for me. I have both of their cookbooks so I was given pie crust choices. After studying them, I chose this. She even explains why she uses apple cider vinegar. Her grandmother taught her how to make pie crust. PERFECT. That's exactly how I wanted to learn.
Note: I have never refrigerated my pie crust after putting it in the pie pan before. I have done some research and learned that this is what makes the pie crust so tender and flaky. To make the best pie crust, this should not be eliminated. This is why it is also important to leave a few bigger chunks of butter in your crust when cutting it into the flour mixture.
Extra Flaky Pie Crust
(Makes 1 Pie Crust)
(Makes 1 Pie Crust)
1 1/4 cup unbleached all-purpose flour
1 1/2 tsp sugar
1/2 tsp fine sea salt
1/2 cup ice water
1 T apple cider vinegar
8 T cold unsalted butter cut into 1 inch cubes
- In a medium bowl, whisk together the flour, sugar and salt. Set aside.
- In a measuring cup or small bowl, combine water and apple cider vinegar. Set aside.
- Toss the butter into the flour mixture to gently coat it. Then use a pastry blender to cut the butter into the flour. You should have various sized pieces of butter, ranging from sandy patches to pea sized hunks, with some larger bits as well. Add about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough begins to come together into a ball. If the dough seems dry, add a little more ice water, 1 to 2 T at at time.
- Flatten the dough into a disk and wrap it in plastic. I like to put mine in a ziploc bag and flatten it a bit more so that it is quick to roll out. Refrigerate for at least one hour or overnight. (This dough can be stored in the refrigerator for up to three days or in the freezer for a month. If frozen, defrost in the refrigerator overnight before using)
- Lightly dust your rolling pin with flour. Put the dough on a lightly floured surface, or parchment paper dusted with flour and dust the top of the dough with a little flour as well. Roll out the dough until it is one and a half to two inches larger than your pie pan. About 1/8 inch thick.
- Place the dough in a buttered pie pan, tuck the edges under and crimp the edges.
- Cover the crust with plastic wrap and chill in the refrigerator for at least 30 minutes. Flaky pie crust is always the best when they have been chilled before baking. (You can also refrigerate the dough at this point for 3 days or freeze for a month)
- Once the pie crust is fully chilled, prick the bottom of the crust all over with a fork.
- It is now ready to bake in the way suggested in your recipe.
Ideas for filling your pie crust: