Make Flakier Pie Crust

Want a flaky pie crust that literally melts in your mouth?

I’ve experimented with lots of pie crust recipes, adding eggs, using all butter etc. Some have been okay one time and then not so great the next. However, by adding one simple ingredient I’ve found one that works for me every time.

That simple ingredient is vinegar but there are some steps to follow too.

You need the vinegar to be really cold and add about a teaspoon to your mix.

The vinegar helps the fat chill. It prevents it from releasing water content and moistening the flour which causes the gluten to develop and results in that pastry which is tough instead of light and flaky.

Another tip is to let the dough rest in the refrigerator overnight before using it.

Give it a try and leave a comment on the results.