This is about the time of year when I start missing my faves like pecan pie and pretty much any kind of galette. That’s why coming up with this flaky pie crust was super exciting.
In the season of sweets, I’m so glad I tried this recipe and that it actually worked!
As you all know, I’m a huge fan of baking, and subbing everyday ingredients to create something that has minimal effects on my blood sugar.
“You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie.”
Using a food processor is the best method for this. You can work it by hand, but the butter will melt too fast, and the dough won’t get the proper layers.
Making this flaky pie crust
This pie crust requires a few steps.
You’re going to sift together all of your dry ingredients, making sure they’re well incorporated.
Then, you will add your butter. I freeze mine, grate it with a cheese grater, and then cube what can’t be grated. It makes for a lovely and even dough.
You’ll get everything into the food processor, and blend until the dough forms into little beads.
Once it’s done mixing it’s time for the wet ingredients. The dough is going to be really wet. I recommend scooping it out directly onto cling wrap. Wrap it into a ball an refrigerate it overnight. It’s going to firm up significantly.
Put it between two sheets of parchment and roll it out to a 1/2 inch thick. Don’t roll it too thin, or it will become a paste, and hard to remove from the parchment.
Fill the crust with your fruit of choice, and fold! Check out this beautiful galette I made with this dough!
You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie. The possibilities are endless with this flaky pie crust.Print