Flaky crust pie base 1Print Category Pie Pastry Thematic Spring Autumn Winter Without cooking Source Franden Evaluation
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- 5-1/2 cups of flour, sifted
- 2 teaspoons salt
- 1 lb of fat (Tender Flakes)
- 1-1/4 cups of water (Cold)
- 1 tablespoon of vinegar
- 1 egg, beaten
- Sift flour once. Measure again this time by screening with salt in a bowl. Cut the fat with a knife and continue to work with a pastry blender until granulous, the size of a pea.
- In a measuring cup: Beat the egg, the vinegar and water. Make a well in the center and pour the liquid: gradually (about 1 to 2 tablespoons) at a time and put aside the sticky mixture on waxed paper as you continue until the end (using a fork). Do not work with the hands, the dough will harden.
- Form a ball and let rest in refrigerator for 30 minutes to 1 hour. Allow the dough to come back to room temperature about 30 minutes before lowering.
If you take the time to pour the liquid in small quantity at ,you should not run out of liquid.
It is possible that you could have a little remain of liquid, the dough will be more flaky. As I work with pie plates of 10 inches, this recipe makes 3 pies double + one bottom single pie.