Go Back

Flaky Pie Dough


  • cups ap flour
  • 2 tsp salt
  • 1 cup tenderflake cubed
  • 1 cup butter cold
  • 1 large egg
  • 1 tbsp. vinegar
  • 1 cup cold water


  • In a large bowl add the flour and salt then mix until combined.
  • Add the cubed tenderflake to the bowl with flour, and then grate the cold butter over the flour mixture as well. Using a pastry cutter, or two knvies, to cut the lard/butter into the flour mixture until it resembles coarse crumbs.
  • In a 1 cup measuring cup add the egg, vinegar, and enough cold water to bring it to 1 cup measurement. Whisk witha fork to combine.
  • Slowly pour the egg mixture over the flour mixture, in 1/3 cup increments, until the dough will hold together. You may not need the entire liquid amount.
  • Once the dough has come together divide into three disks, wrap each one in plastic wrap and chill for atleast 30 minutes. For a double pie crust you will use two disks, for a single pie crust recipe just use 1.
  • Prepared pie dough will keep in the fridge a few days, or it can be frozen for a few months.