Flaky and tender pie crust

Flaky And Tender Pie Crust

Yum! So tender and flaky..

Serves: makes 4 crusts

Ingredients

4 c flour

1 tsp salt

3 Tbsp sugar

1 egg

½ c cold water or a little less

1 ¾ c Crisco shortening , (do not substitute)

1 Tbsp vinegar (white)

Directions

1. To do in food processor on pulse. put all in processor except the water and pulse 8 to 10 times, then when it's large crumbly pieces; add the water a little at a time, till it's holding together..then wrap in plastic wrap and chill for an hour. Just make sure you use plenty of flour when rolling out.

If you don't have a food processor; mix the flour, Crisco and salt with a fork..then mix the egg slightly, add it to the water, then add the vinegar, then add that to the flour, continue mixing with a fork till holds together. Flour your counter well, and roll..it has such a soft consistency..so easy to work with.

2. Roll the dough out to size needed; then roll the dough onto the rolling pin, and roll it out onto the pie pan...so easy.

Leftover dough...makes the flakiest Little Cinnamon Bites.

All it is, is you roll out the dough, melt some butter and brush it on the crust, sprinkle with a cinnamon sugar mix, roll up, and cut into about 2 inch pieces. Place in a sprayed pan or pie plate.

Just bake them in a pie dish, about 20 min, depending on how brown you like 'em, they aren't like the big puffy cinnamon rolls. That's just what we called them..a good way to not waste the pie dough.

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won’t know what that “secret ingredient” after baking! The acidity of vinegar reduces gluten in the dough, making it more flaky and tender. The dough will also roll out more easily and shrink less during baking. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won’t know what that “secret ingredient” after baking! The acidity of vinegar reduces gluten in the dough, making it more flaky and tender. The dough will also roll out more easily and shrink less during baking.

Recipe from Just A Pinch by Cassie

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