Friday, November 27, 2009

Flaky Pie Crust

Yes, I know it is not very fair to show a picture of a chocolate pie and talk only about the crust, but that is the recipe this post is about. For Thanksgiving, Mr. Sexy Veggie likes a chocolate pie, and I made a FLAKY PIE CRUST to hold the delicious chocolate filling!
The process begins by mixing flour in sugar in a food processor, and blending in flour until it is crumbly. Oil, cold water, and cider vinegar are added, and it is blended until the dough becomes pliable.

The dough is then wrapped and plastic wrap and chilled for 20 minutes. At that point, it is ready to be rolled out into the appropriate size. Once rolled, the dough is wrapped around the rolling pin and transferred to the pie plate. It goes back into the refrigerator for 30 minutes, and then is ready to bake!!

This crust was great!! I will admit I am not good with pie crust, and usually go for one that requires no rolling. I was very pleased with the ease of this one, the consistency and workability of the dough was nice. The flavor was nice, crispy and flavorful. I will be making this again!


  1. I used to make this crust all the time! It was definitely the first pie crust recipe I had any success with, and I love the flavor.

  2. The crust looks great! I made an all butter crust this year and it was very easy to work with. I will have to try this one out, too.