Flakey Buttery Homemade Pie Crust

Look no further, this is the Best Flakiest Butteriest Pie Crust recipe you have ever tasted!! It was passed down to my mother by an elderly friend after she had tasted one of my moms homemade pies. I guess my moms recipe wasn’t quite up to task! I love this recipe because it makes five pies worth of Pie Crust.

I have never seen another recipe like it. I make a big batch, break it up into 5 equal sized balls and store them in the freezer. If I decide I want to make a quick pie like a Banana Cream or Coconut Cream Pie, it’s easy to pull a pie dough ball out of the freezer, let it defrost on the counter for a few hours and I am in business! It has a few strange ingredients like apple cider vinegar and and egg, but I promise you will love it!!!

Flakey Buttery Homemade Pie Crust

4 cups flour

1 and 3/4 cup slightly softened butter (that’s almost 4 cubes!)

1 Tablespoon white sugar

2 teaspoons salt

1/2 water

1 egg

1 Tablespoon apple cider vinegar

Blend flour, butter, sugar and salt together using a pastry blender (this is a handheld device, I just use a whisk) until it resembles loose crumbs.

Pour half a cup of water into a small bowl and crack an egg into the bowl, add vinegar and whisk together. Pour over flour butter crumbles. Mix together until fully incorporated, I start with a heavy spoon put then just get my hands into it! Devide the ball into 5 equally sized balls. Using a rolling pin, roll one ball out in a fairly even circle that is slightly bigger than your Pie plate. Place over Pie plate, trimming edges to fit. If you are going to make a custard Pie you can then poke a few holes in the dough with a fork and bake it in the oven at 350 for 20 minutes.

For a fruit pie, fill dough with fruit filling

Then roll out another ball for the top of the pie. Pinch edges together and splash a tablespoon of milk lightly on top, like spritzing it. I just use my fingers like I was spritzing water in someone’s face. (In a friendly nice way of course!)

I sprinkle this with a Tablespoon of sugar, this step is optional but finishes it off nicely. Bake at a 400 degree oven for 20 minutes, reduce heat to 350 degrees and continue baking for 30 minutes. Depending on your oven you may want to protect the edges of your Crust from burning. You can do this by making a collar of tin foil and placing it around the edge of the Crust. You may want to do this to start and then remove it during the last 10 minutes if necessary.