How to Cook Delicious My Favorite Pie Crust

My Favorite Pie Crust. Classic pecan pie with a flaky pie crust, buttery vanilla flavor, and a dash of cinnamon. My favorite flaky, delicious buttermilk pie crust (made with a food processor). This is seriously the easiest pie dough you will ever make or work with!

I use it for pretty much every pie I make, including this pretty cherry pie, this yummy I prefer an all butter crust (always all butter!) with a mix of all-purpose flour and almond meal. I LOVE the slight texture and heartiness the almond meal gives. This All Butter Pie Crust is my absolute favorite pie crust recipe. You can cook My Favorite Pie Crust using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of My Favorite Pie Crust

1. You need 1 tablespoon of sugar.
2. Prepare 1 teaspoon of salt.
3. Prepare 2 cups of all purpose flour.
4. It's 12 tablespoon of cold margarine (cut into cubes).
5. You need 1/4 cups of cold water (maybe more as needed).
6. It's 1 teaspoon of vinegar.

It works EVERY time and produces flaky, buttery homemade pie crust that will make I'm going to break down my favorite all butter pie crust recipe for you, step-by-step, with photos and a video. I've been using this all-butter pie crust. It is just so irresistibly flaky and delicious. I've tested plenty of recipes over the years, trying all butter, all-vegetable shortening, all lard, combinations of all three, adding only ice water, trying a vinegar/egg slurry and the list goes on.

My Favorite Pie Crust instructions

1. Combine salt and sugar with flour.
2. Toss the cold cubed margarine into the flour mixture.
3. Cut diced margarine into the flour mixture (use pastry cutter or two knifes) until the margarine is the size of coarse peas..
4. Gradually add the water mixture into the flour until a dough can be formed. You may need to add more water, but add a tablespoon at a time.You know you have added enough water when you grab a handful of the dough and it doesn't break apart..
5. Combine the dough and form into a ball. Do not overwork the dough..
6. Divide the dough into two balls of dough. Wrap both in plastic wraps and rest in the refrigerator for at least a half hour..
7. Remove one dough from the refrigerator. Liberally flour your work surface and your rolling pin. Gradually roll the dough into a circle. Make sure you roll your dough to be about an inch more than your pie plate..
8. I used a pot cover as a guide to cut the dough so that I can get a perfect circle..
9. I personally oiled and floured my pie plate before putting the pie dough in it..
10. Place your rolled pie dough into your pie plate..
11. Follow the same step of rolling your dough for the top pie crust. Only make the size of the circle smaller..

Pie Crust: Which is Best for Cherry Pie. I have a lot of pie crust tutorials/boot camps/lectures already on this site, so I'm not going to get into the nitty gritty of how to make pie dough on this post. See notes above for more helpful tips. The rest of the items can be doubled exactly. Make the perfect pie crust every time with this pastry blender-made pie crust.