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our favorite pie crust recipe how to make a tender pie crust


from the king arthur flour recipe: "we figure we can’t repeat too often our formula for the flakiest, most tender pie crust - so here it is. the instructions are thorough, and the method can apply to your own favorite crust recipe. the method you use to put pie pastry together will, to some degree, determine the type of crust you end up with. our latest favorite pie crust recipe uses a combination of butter (for flavor) and lard or vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our mellow pastry blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. here’s the formula for a single-crust pie; just follow the directions above."


# # # # # # # # #


  • Carbohydrates: 1553.3
  • Fats: 152.0
  • Dietary Fiber: 2.0
  • Minerals: 41.0
  • Proteins: 39.0
  • Vitamins: 247.0
  • Water: 47.0


  1. For a flaky
  2. Tender crust
  3. The following works well
  4. Whisk together all of the dry ingredients
  5. Reserving a few tablespoons of the flour
  6. Cut in half of the fat
  7. Working the mixture until its mealy and crumbly
  8. Place the reserved flour on your work surface
  9. And coat the remaining fat with the flour
  10. Use a rolling pin or the heel of your hand to flatten the fat till its about 1 / 2-inch thick
  11. Break this flour-coated fat into 1-inch pieces
  12. And mix it into the dough
  13. Just till its evenly distributed
  14. Some of the pieces of flour-coated fat should break into smaller pieces
  15. Sprinkle the liquid over the dough while tossing with a fork
  16. Just as soon as the dough becomes cohesive
  17. Stop mixing
  18. There should still be visible pieces of fat in the dough
  19. Flatten the dough into a disk and wrap it in plastic wrap or waxed paper
  20. Refrigerate for 30 minutes or longer
  21. This resting period allows the flour to absorb the water
  22. Making the dough easier to roll out
  23. Flour your work surface and roll the dough into a 12 x 9-inch rectangle
  24. (if it isnt holding together well
  25. Sprinkle it lightly with a couple of teaspoons of water
  26. Fold the dough into thirds
  27. Then fold it into thirds the opposite way
  28. To form a rough square
  29. Wrap it well and refrigerate again
  30. )
  31. When youre "ready to roll
  32. " remove the dough from the fridge
  33. If the dough is made with all lard and / or vegetable shortening
  34. Youll be able to work with it directly from the refrigerator
  35. A dough made with all butter will need to warm slightly before rolling
  36. As butter becomes brittle when its refrigerated
  37. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling
  38. Roll the dough to the size needed
  39. Fill and bake as directed in your recipe

Step 24

Total Time in Minute 45

Ingredients Count 8

cooking our favorite pie crust recipe how to make a tender pie crust

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Unbleached all-purpose flour

Dry non-fat buttermilk


Baking powder



White vinegar

Cold water

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