Pumpkin Pie Buttery Flaky Crust?!
Answers: My mom hates bad crusts. How do you make a flaky crust on the pumpkin pie?
Whatever the recipe, make sure your ingredients are COLD. use a cold bowl or mixer, cut the butter into small cubes and then put back into refrigerator until just before adding to mixture. Do not handle the mixture too much, or it will get warm and the butter will begin to melt.
The KEY to flaky dough is the small bits of butter and how they melt when the dough is finally cooked. If the butter is blended in too much (OVERWORKED), then you will not get the little pockets of buttery, flaky goodness!
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled
3 tablespoons ice water
DIRECTIONS
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake
I have always been told that you need to use shortening for flaky crust-recipe attached. Happy holidays!
Use butter crisco for a flaky buttery pie crust.....I am telling you, it is great. And don't overblend or overroll out the dough, the more you roll it, the less tender it is.