Pie Crust Recipe: Buttery Flaky Homemade Crust
Try this Pie Crust Recipe Buttery Flaky Homemade Crust recipe or contribute your own
Try this Pie Crust Recipe Buttery Flaky Homemade Crust recipe or contribute your own
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pulse the dry ingredients in a food processor to mix.
- Add the cold shortening in pieces. Pulse a few times.
- Cut the butter in chunks and add to the mixture. Pulse until the butter chunks are about the size of a pencil eraser.
- Add the water a little bit at a time and lightly knead into the dough. (6 tbs. should be enough; only add more if the crust is too crumbly to work into a ball)
- Split the dough in half, roll into balls, and wrap in plastic wrap.
- Chill in the refrigerator for at least 45 minutes.
- Roll out the pie crust on a floured surface.
My Secret to the Flakiest, Buttery Pie Crust
As a busy working mom, finding time to bake can feel like a luxury. But there's something incredibly satisfying about creating something delicious from scratch, especially when it's something as fundamental and versatile as a pie crust. This isn't just any pie crust; this is *my* pie crust – the one I've perfected over years of trial and error, late-night baking sessions, and the occasional (okay, frequent) flour-covered kitchen counter. It’s the crust that transforms a simple fruit filling into a masterpiece, a savory quiche into a celebratory centerpiece. It's the secret weapon in my baking arsenal, and today, I'm sharing it with you.
The key to a truly exceptional pie crust lies in a few simple principles: cold ingredients, careful handling, and a touch of patience. Too much warmth introduces toughness; rushing the process results in a tough, dry crust. But with a little attention to detail, you’ll be rewarded with a crust so flaky and buttery, it'll melt in your mouth. The flakiness comes from the careful incorporation of both shortening and butter. The shortening creates tenderness, while the butter adds richness and flavor. The cold water prevents gluten development, resulting in that coveted delicate texture. I use Crisco sticks for the shortening and good quality salted butter. The salt enhances the flavors wonderfully, and frankly, I’m a bit lazy to add additional salt!
I remember the first time I attempted a homemade pie crust. It was a disaster. A truly epic fail. It was tough, dry and frankly, inedible. I almost gave up, convinced that pie crusts were some sort of magical creation beyond my grasp. But something kept me going - the dream of that perfect, golden-brown crust, the satisfaction of creating something beautiful and delicious. And so I kept trying, experimenting with different techniques and recipes, until finally, I discovered the magic. It wasn't about some complex formula; it was about mastering the basics and paying attention to the small details. The recipe below is not only easy to follow but also yields reliably wonderful results.
This recipe is surprisingly forgiving. Don’t be intimidated by the seemingly precise measurements. Feel free to experiment a little. If your dough seems too dry, add a tablespoon or two of ice water at a time. Too wet? Add a little extra flour. Over time, you’ll develop a feel for the dough, understanding how it should behave and adapt to your touch. You’ll learn to anticipate when it needs a bit more moisture or a touch more flour. It's a skill that takes practice, but the results are oh-so-worth it.
Once you've mastered the art of pie crust making, a world of delicious possibilities opens up. Imagine the endless combinations: sweet apple pies, creamy pumpkin pies, savory quiches filled with cheese and vegetables, or even a simple, rustic tart. The possibilities are truly endless. More importantly, each pie you bake will not only showcase your baking prowess but also convey a sense of warmth and love to those you share it with. That, my friends, is the real magic of baking. Baking is therapeutic and rewarding for me. It's my way of relaxing and unwinding after a busy day at work.
So go ahead, give this recipe a try. Don't be afraid to get your hands a little messy. Embrace the process, enjoy the experience, and revel in the glorious taste of a perfectly made pie crust. It’s a skill that will enrich your baking life, and will bring joy to everyone who tastes your culinary masterpiece. Once you make your own, you may never buy store-bought crust again! You’ll understand the satisfaction of creating something from scratch, and the pride that comes with it. Your friends and family will be impressed with your homemade pies, and you'll be impressed with yourself. That’s the greatest reward of all.
Ingredients you'll need:
- 1 1/2 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup cold shortening (I use Crisco sticks)
- 3/4 cup cold butter (I use salted butter)
- 1/2 tablespoon kosher salt
- 6 tablespoons ice water (add 1 or 2 more if necessary)
Happy Baking!
