Pie crusts are the bread and butter to every pie. If the crust is a bust then it ruins the filling. This is why I decided to create the perfect buttery flaky pie crust that can be used with any pie. Any pie? Yes, any pie. I use this on my apple, pumpkin and chocolate pies as well as any of my chicken and beef pot pies. It complements any filling you can make and the best part is? It cooks perfectly every time.
Dairy and Non-Dairy
There are few ingredients in this dough making it easy to whip up at home without a trip to the store. I would recommend you using full fat cow milk butter if you can. It simply adds the flavor and texture without issue. For a non-dairy option I have experimented with country crock and have found that it will work but add a little less than 1/4c water to the mixture as well as refrigerate before cooking.
Tools and Mixing Your Pie
For mixing you will need a pastry blender. Now you could use a knife and cut in the butter into the flour, but it is way more work. The pastry blender perfectly blends the butter into the flour without much need of force. You want to limit your time handling the dough because you don’t want it to become warm. If it becomes warm, then chilling the dough before cooking is absolutely necessary.
The other tools are a rubber spatula to mix the wet ingredients in. As well as a rolling pin and a large bowl with a clean counter.
Without further ado here is your gateway to your homemade flaky buttery pie crust.
As always thank you for spending time at The Self Sufficient Citizen. If you like this recipe, consider subscribing below to our monthly newsletter where I share the best of the blog every month. Until next time!
-Hannah
