The Flakiest Pie Dough
- 2 1/2 cups All-Purpose Flour (625 mL)
- 3/4 teaspoon salt (4 mL)
- 2/3 cup canola oil, chilled in freezer for 2 hours or overnight* (150 mL)
- 1/4 cup ice water (60 mL)
- 1 Tbsp cider vinegar (15 mL)
- 8 cups (about 6-7) nectarines, peeled (they can also be left unpeeled-its up to you), pitted and cut into 1" chunks (2 L)
- 1 Tbsp lemon juice (15 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/4 cup brown sugar, packed (60 mL)
- 1/2 tsp nutmeg (2 mL)
- 1/4 tsp allspice (1 mL)
- 1/8 tsp salt (0.5mL)
- 1/4 cup cornstarch (60 mL)
- 1 Tbsp brandy (15 mL)
- 1 tsp vanilla extract (5 mL)
- 1 egg white, beaten (1)
- 1 Tbsp granulated sugar (15 mL)
The Flakiest Pie Dough
- Whisk together the ﬂour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about 1/2” appear.
- Mix water with vinegar, add by Tbsp until it begins to form a soft dry ball – do not overmix.
- Turn dough out onto ﬂoured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes two – 9 inch (22 cm) pie crusts.
*Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.
- In a large bowl toss all nectarines and lemon juice. Add sugars, spices and gently mix to coat without mashing. Set aside to macerate for 15 minutes if nectarines are peeled and 30 minutes if nectarines unpeeled.
- Preheat oven to 425ºF (220ºC).
- On a lightly floured surface roll out first half of pie dough and place in pie shell. Pour filling into pie shell.
- Roll out second half of dough. Place on top of filled pie shell. Press down around the edges with your fingers to seal the edges while tucking excess dough under and creating flutes. With a knife cut 6-8 slits. Brush the top with egg white mixture and sprinkle with sugar.
- Bake for 20 minutes in centre of middle rack on a baking sheet (pie may spill over). After 20 minutes turn the oven down to 325ºF (160ºC) and continue to bake for 35-40 minutes. Let cool before serving.
Light, very ﬂaky and melt-in-your mouth pastry that works well with any fruit pie. Just as good many days later when stored in the refrigerator. Recipe and photography courtesy of our partners at EatIn EatOut Magazine.
- 12 people
- Serving Size
- 1 slice
- Total Fat
- 12.5 g
- Saturated Fat
- 1 g
- 0 mg
- 174 mg
- 47.5 g
- 2.5 g
- 22.4 g
- 4.7 g
- 238 mg