Flaky Pie Crust
Prepare the perfect pie crust every time with this simple recipe that elevates your entire pie selection. Baked with Phase LBA, this recipe helps you create a light and flaky layered crust that customers love without the difficulties of working with butter.
Ingredients:
- All-Purpose flour - 2.5 Cup(s)
- Salt - 1 tsp.
- Phase Butter Flavored Oil - 2/3 Cup(s)
- Ice cold water - 6 tbs.
Preparation:
- Combine the flour and salt in a mixing bowl. In a separate mixing bowl combine the oil and 5 tbs. of ice water together.
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Start to combine the flour and water with a fork until you can start forming a ball. If the dough becomes dry and crumbly add 1 tbs of water. It is okay if the dough is not cohesive.
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Divide the dough into 2 equally sized balls. Place in an air-tight container and let rest in the refrigerator for at least 15 minutes.
- For 1 pie crust place the dough between 2 pieces of wax paper. Use a rolling pin to roll the dough gently or even mold the dough in the pan with your hand.
- Bake at 400F. degrees in the oven for 15-18 minutes or until golden brown.
Chef Tip:
When putting the dough balls between the wax paper dust the dough ball with flour before doing so to minimize the sticking to the wax paper during the rolling process due to the softness of the dough.
