——creativity never goes out of style——

The Best Flaky Pie Crust

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Living in the Okanagan has it’s perks all year round, but when it comes to enjoying local fresh fruit and produce it is the place to be. Cherries, apricots, raspberries, strawberries and peaches are just a few of the mouth watering fruits adorning orchard branches and farmer fields in the summer months. I was gifted pounds upon pounds of cherries and apricots this year and since I can only consume so many in a day, I had to get creative with ways to preserve them. I made muffins, pies, purees, smoothies, and simply just froze some before they went bad. However, making pies is definitely my favorite way to enjoy fruit…. let’s be honest. Buttery flaky crust enveloping fresh tangy flavors. What’s not to love? It definitely isn’t low in fat or part of a bikini diet, but I don’t care about either of those so I had my cake and ate it too! I love that this recipe uses butter instead of shortening and you could substitute the flour for almond flour, coconut flour or whole wheat depending on your preference too. In my opinion, an old fashioned approach to pie is the way to go. Rich and delicious!

Double this recipe if you plan on using a crust on the top or lattice. As for chilling the dough, the reason for this is because anytime flour, fat and a liquid are mixed together – gluten is developed. Allowing the dough time to chill gives the gluten time to relax and become more elastic, making it easier to roll out. After mixing your dough, simply form the dough into a disk  (not a ball), wrap in plastic wrap and chill in the fridge for 30 minutes to an hour. Then it’s pie time!

Ingredients:

  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Directions:

  1. In a large bowl, combine flour and salt. Cut in butter with two knives until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Chill for 30 minutes to an hour (see above)
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Cut my pie into four pieces, I don’t think I could eat eight. ~ Yogi Berra 

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Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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