Roll Your Own

Use butter and roll your own pie crust to create a classic comfort food. The crust I use works great for a savory quiche as well as desserts. Few modern cookbook recipes contain the ingredients I use. It’s an old midwestern prairie recipe similar to what I’ve seen in an Amish cookbook. The unique ingredients are vinegar and egg. They combine to create a dough that is easier to roll than any other. The recipe is coming, but first a warning: the aroma of this recipe baking with any savory or sweet filling will tempt friends who are vegan, paleo, or gluten free to compromise.

Ingredients – Makes 8 crusts and can be frozen.

5 sticks butter – 2 1/2 cups

5 – 6 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 egg

1 tablespoon vinegar


Remove butter from fridge 30 to 40 minutes before starting. Combine butter, 5 cups of the flour, salt, and baking powder with a sturdy pastry blender or by hand. When pea sized crumbs have formed, stop blending. In a one cup measure, beat egg and vinegar, then fill to one cup with cold water. Pour into crumb mix and mix by hand. Add flour in 1/4 cup increments until dough is just combined and no longer sticky. Form into a ball. Divide by halving until 8 tennis ball sized pieces are formed. Freeze any extra for another day. Each tennis ball sized piece can be rolled into one 9 inch crust. Roll on a floured surface. Add your chosen filling. This crust deserves better than canned fruit fillings. If doing a double crust fruit pie, make it attractive. Brush top with milk, buttermilk, or egg white and sprinkle with sugar. Cut a few vent slits. Follow a recipe for baking.

This results in a flaky, buttery crust. Modern pie recipes use chilled fat to get flakiness. They work but are more more difficult to roll. Cold fat is stiff. This recipe produces a flaky crust with less effort. Baker’s who made great crusts before refrigeration commonly used vinegar and egg. Roll your own classic.


One thought on “Roll Your Own

  1. This sounds wonderful, I will try it. My mom always said her pie crust was flakey because she had ice cold hands. I dip my hot hands in ice water during the process. Thank you for sharing recipes.

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