How to Make Homemade Pie dough from my grandmother

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pie dough from my grandmother. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much. My grandmother Evelyn Watkins (good ol' gram) was a spitfire of a baker who regularly churned out pies at the drop of a hat. So when she'd come to When it comes to pie dough, keeping the butter as cold as possible is the key to achieving that gold-medal worthy flakiness.

Pie dough from my grandmother is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pie dough from my grandmother is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook pie dough from my grandmother using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Pie dough from my grandmother:

1. Prepare 1 kg flour
2. Prepare 1 and 1/2  tbsp vinegar
3. Make ready 2 cups olive oil (one cup greek coffee size for the kneading, the rest for the layers)
4. Make ready 1 and 1/2 cup lukewarm water
5. Make ready 3 tbsp butter
6. Make ready 1 bit of salt
7. Prepare niseste (corn starch) for the rolling out

Be sure to use plenty of flour to keep the dough from sticking to the surface or the rolling pin… the flour left on the noodles will. Borrow your mother, grandmother, brother, sister, father, grandfather. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) - sweet or savory.

Instructions to make Pie dough from my grandmother:

1. We knead the flour (not all of it, we have to leave enough for the rolling out) with the vinegar, one small cup oil and the lukewarm water till we get a soft pliable dough.
2. We melt the butter and mix it with the oil in a small pot.
3. We form a long roll with the dough and using a knife we cut it into 16 pieces (as equal as possible).
4. We take each of the 16 pieces and we roll it out big enough to cover a food plate. To make the process easier we sprinkle our working surface with a bit of  flour and niseste.
5. The first phyllo we roll out, we put on a plate covered with plastic wrap and brush its top with the mixture of oil - butter.
6. On top of that we put the second phyllo which we also brush with the oil - butter and keep on with the third, fourth, all brushed. This way we make a four-layered arrangement. We cover it with plastic wrap and put in in the fridge.
7. We make 4 similar plates. Each plate has four phylla and we leave it in the fridge for about an hour.
8. Each plate provides us with one phyllo for our pie.
9. We take the first plate from the fridge and roll the phyllo out till very thin. We place it in an oiled baking pan and  brush it with oil.
10. We repeat the process with the second one, place on the first phyllo and add the filling on top.
11. The third one will be rolled out, placed on the top of the filling, oiled and the last one will be oiled more thoroughly than the previous ones and placed on the top as the last phyllo.
12. We score the top and bake for 1 hour at 200 degrees.

Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) - sweet or savory. We like it with our beef and apple fillings. My grandmother from Scotland brought her mother's recipe for 'Raisin PASTY' to the USA when she came to live with us. She put the container of raisins & fresh cut lemon wedge in a This pie brought me back to my childhood!

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