The Flakiest Pie Crust

I don’t make pie much. Oh wait. I do make pie crust. I make chicken pot pie quite a bit. I have a recipe I love. It’s very flaky with a nice flavour.

Ingredients

• 1 cup all purpose flour

• 1/2 tsp salt

• 1 tsp sugar

• 3 tbsp butter (chilled)

• 2 tbsp AND 1 tsp shortening (no need for butter flavour) chilled

• very COLD water

• 1 tsp vinegar

Instructions

1. In a medium bowl combine flour, salt and sugar. Cut with a fork or pastry blender into coarse crumbs. You want the fats, evenly distributed.

2. In a small cup place 1 tsp vinegar with 4 tbsp very cold iced water. Now sprinkle 1 tbsp at a time tossing lightly. Mix together with a spatula and pull towards the center as a small ball. Grab a small portion and it should form a ball when lightly pressed. You may not use it all or you may need a bit more. The less liquid the more flaky the crust.

3. Shape into a flat disk about an inch thick. Wrap in plastic wrap and place in fridge for 15 to 30 mins. This helps the gluten relax and help you avoid a tough crust. When ready to roll, use the least amount of flour and have very chilled dough.

Then use as desired. Makes one crust. Double if desired.

Chef Notes: Not enough liquid and the edges will crack on a pastry rolled out. Too much liquid and it’s sticky and tough.