Nothing beats the feel of buttery, flaky pie crust and it’s sweet and savory fillings that you bite into every time you eat one.
For most of us, holidays are described best with memories of eating pies with a flaky pie crust like apple pie. But did you know that pies go way back?
During the ancient times, there were limited ways to preserve food, so taking long journeys required bringing butchers and cooks along to take care of their sustenance on the road.
Then humans learned how to bake bread which later evolved into loaves and biscuits.
And it was the ancient Egyptians who mastered baking early on with their tools and techniques.
They came up with early pies called galettes, a sweet pastry made with a crust of ground oats, wheat, rye, or barley filled with honey.
Over time, the pie evolved to what we know today.
From the hard-shelled crust that was used to cook meats, pie crusts have become buttery, flaky, delicious goodness that encloses the sweet and savory surprise inside.
Today we bring you this flaky pie crust recipe that you can use for your favorite pies.
Want a sweet pie for dessert? Check out this recipe for Pumpkin Pie Oatmeal with Cracker Crumble.
See how our flaky pie crust recipe holds something savory like a quiche that you can make with spinach, eggs, and ricotta cheese.
Whether you want to have it sweet or savory, this buttery, flaky pie crust recipe will surely give you that much-needed pie fix.
Try out this delicious, flaky pie crust recipe and let us know how it turns out! Share your pics in the comment section below.
Pie Crust Dough
- 2 cup all purpose flour
- 1 tbsp Baking Powder
- 1 cup Butter
- 2/3 cup Cold water
- 2 tbsp Olive Oil
- 2 tsp Salt
Preheat oven to 350 degrees F.
Mix the flour with 1 teaspoon salt and baking powder in a large bowl.
Cut the butter into small chunks and add to the bowl.
Add water and mix well until have a firm rough dough.
Press the dough into a circle and wrap in plastic and leave to rest for minimum 30 minutes in the fridge.
Take out dough from the fridge and form 2 balls.
Roll into a big circle.
Place in pan and flute the edges, spread your pie filling over it.
Roll out another sheet of pie dough and lay it on top of the pan, crimping the edges to seal.
Whisk the remaining egg white and brush over the top of the pie.
Bake around 35 to 45 minutes until golden and cooked through.